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Page 1: Chefs Of De Dietrich - ITS Groupprod-fagoruk.integra.fr/.../20091023114500/chefs-of-de-dietrich.pdf · CHEFS of De Dietrich 5 frenchdistinction T his 39-year-old multiple-award-winning

CHEFS

SETTING NEW VALUES

of

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Forewordfrom

Dear food lovers,Welcome to the inaugural issue of CHEFS of De Dietrich!

As your companion who shares the same passion for fine cuisines, De Dietrich is proud to present the

country’s top 15 award-winning chefs and their most sought-after recipes. Discover the philosophies of these amazing chefs as they share with us their remarkable journeys to the peak, the inspirations behind their finest culinary creations and their unrelenting pursuits to offer you the best gastronomical experiences in their dining establishments.

With the ever-changing diverse culinary scene in Singapore, what has remained constant are the culinary prowess and passions of these chefs to their craft; who continue to impress and surprise discerning palates. It is with this same passion and dedication that the De Dietrich history began more than 300 years ago in Alsace, France; to continuously offer its very best to the world with products of quality, innovation, design and performance. These are the very same values that we continue to build on today: creating distinctive kitchen appliances to inspire these culinary masters who continue to amaze us with their extraordinary culinary creations; be it western, Asian or fusion.

To the 15 masterchefs who have generously opened their hearts and kitchens to us, we salute you for your dedication and contribution to Singapore’s sophisticated fine dining scene. Most importantly, we couldn’t be happier that you have chosen De Dietrich as your partner in your culinary explorations!

I invite all readers to join us as we savour every delectable morsel these master chefs have prepared using their favourite De Dietrich appliances! Discover how you can prepare the same award-winning dishes in your own kitchen to share with your family and friends – Bon appétit!

Yours faithfully,

Patrice CharbonManaging DirectorBrandt Asia Pte Ltdwww.dedietrich.com.sg

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easy chef > The Colour Matrics Oven 4 Chef Julien Bompard 8 Chef Michael Muller12 Chef Martin Woo

freshest at its best > The Steam Oven18 Chef Sebastian Goh22 Chef Frédéric Colin26 Chef Yong Bing Ngen

best of both worlds > The Combi-Microwave Oven32 Chef Gunther Hubrechsen36 Chef Yoshiyuki Nobukawa40 Chef Milind Sovani

black magic > The Continuum Induction Hob46 Chef Edward Voon50 Chef Luca Pezzera54 Chef Shawn Armstrong

perfect brew > The Espresso Coffee Machine60 Chef Gabriele Piegaia64 Chef Pang Kok Keong68 Chef Diego Chiarini

72 Authorised De Dietrich Distributors

Publisher Edipresse Singapore Pte Ltd, 11C Mount Sophia, #01-16, Singapore 228467Telephone 6323 1606 Fax 6323 1692 E-mail [email protected] Managing Director Gilbert Cheah Director - Special Projects Phillip Hong Editor Joseph Lim Contributor Y I Phoon Designer Nicholas Lim Photography Koh Boon Wei (Beebox) Location thanks to Fide Living Traffic Manager Grace Lim CEO, Edipresse Asia Barrie Goodridge

Contents

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< easy chefThe Colour Matrics Oven

It’s not hard being at the top of your game, home chef, that is. With De Dietrich’s Colour Matrics Oven you are really at

the helm of the kitchen. Everything in this sleek, aesthetically-pleasing device is simplified — no need for thick manuals and catatonic stares when things go wrong. The world’s first Colour

Matrics Oven has an intelligent touch-screen electronic display to access and execute cooking functions in mere moments. And if low temperature cooking is your indulgence, the new

De Dietrich ovens equipped with the slow cooking feature are your best bet. The Intelligent Control System (ICS) in your

De Dietrich oven eschews the guesswork of figuring out placement of dish, duration, temperature and all other

inputs. And thanks to the automatic control coupled with the interactive touch control screen, you can transform the simplest

ingredients into lip-smacking goodness, or create cakes that Martha Stewart would approve of. The self cleaning feature

also means hassle-free maintenance. Now everyday is a party!

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CHEFS of De Dietrich 5

frenchdistinction

This 39-year-old multiple-award-winning French chef dishes out French food with finesse at his

riverfront restaurant, Le Saint Julien. His cuisine background comes from stellar establishments such as Hong Kong’s top French restaurant, Gaddi’s at The Peninsula Hotel, and one of Asia’s most reputed French restaurants Le Normandie at The Oriental, Bangkok. In fact, Bompard is a two-time winner of the prestigious Five-Star Diamond Award as “One of the Best Chefs in the World”, handed out by American Academy Hospitality Sciences. “I’ve worked under several notable chefs such as Alain Dutournier of Carre des Feuillants (a Paris restaurant named by Frommer’s as “a bastion of perfection, an enclave of haute gastronomy”), Louis Outhier of L’Oasis on the Cote d’Azur near Cannes, and the three Michelin-star master chef Jacques Lameloise in Burgundy, France. They have all taught me many of the lessons that I pass on to my people these days,” he says. “Another very important chef for me is Mr Norbert Kostner of The Oriental. To me, he is the most impressive chef in terms of his

“What keeps me going is my main motivation,

which is also my reward — I love bringing

happiness to my guests through giving them

the fruits of my best efforts.”

knowledge, the respect that people have for him, and his modesty.” The Italian-born Kostner, who has lived in Thailand for 40 years, heads the culinary team at what is widely regarded as the world’s best hotel, overseeing about 150 cooks in addition to his other duties such as

Chef Julien Bompard has been in the culinary profession for about 20 years and it shows. But it’s not because of the way he looks; rather, it’s because of the way he cooks.

Le Saint Julien

Julien Bompard

CHEFS of De Dietrich4

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CHEFS of De DietrichCHEFS of De Dietrich6 CHEFS of De Dietrich 7

low temperature cooking oven by De Dietrich that Bompard calls “amazing”. “It will easily match the demands of a professional chef,” he explains. “But one should really take the time to read the instructions and understand all the features — it will change your way of cooking.” This oven, the chef adds, is ideal for creating the two recipes he has provided: Lamb loin baked in pastry with Nyons olives, and a Reblochon cheese gratin. “I chose these dishes to show how the superb temperature control of a De Dietrich oven can maintain the quality of premium ingredients and draw out their full potential and flavours,” he says. Cuisine bourgeois, perhaps, but Bompard’s “honest approach to fine dining”, as he calls it, is as sincere as how he cooks and presents the dishes from his heart.

creating premium in-flight menus for the German airline Lufthansa. Bompard, too, knows a thing or two about staying power. He tells us, “I’ve always been interested in cooking and very simply, my philosophy is to do everything well, whether the task is big or small. “What keeps me going is my main motivation, which is also my reward — I love bringing happiness to my guests through giving them the fruits of my best efforts.” These “efforts” are classic Burgundy dishes with a lighter twist to suit the local weather, such as his signature lobster bisque with sea scallops, and roast Huppe duck with foie gras. Offers Bompard, “I really like working with duck — both wild and farm-bred — as it can be cooked many ways. Of course, the most important thing is to use only the very best products and prepare them in a premium way.” “I also think that it’s important to respect the classics and maintain a harmony between tradition and innovation, which is why my restaurant brings back French cuisine from several decades ago into the modern dining scene.” Indeed, much of his cooking features traditional ingredients designed to reproduce the original flavours of France, such as yellow wine and Provencal herbs. “Honey is also a great ingredient and very interesting to use,” Bompard mentions, adding that he often gets inspired by what’s in season to think up new recipes. While French cooking can be terribly complicated and meticulous, Bompard is an advocate of keeping things simple while maintaining consistent quality. In 2006, the chef wrote the Editions Didier Millet book French Classics Modern Kitchen, where traditional recipes along with useful tips and time-saving shortcuts are featured. A convection oven, too, he tells us, is a great convenience. “Every Western kitchen has a convection oven. It is a very handy appliance when you have company. Once you know how to use your oven well, you

can easily prepare food for small parties without messing up your kitchen.” For a new professional kitchen that he is building, Bompard says he has chosen to use De Dietrich appliances as “their functions are very modern and the levels of precision excellent, in addition, they are user-friendly so they can be used at home and also by professionals”. The new kitchen will include a

Ingredients (Serves 6 persons)1200g potatoes, peeled500g onions, chopped1 slice smoked bacon, diced400ml white wine 1½ pcs Reblochon (type of French cheese)50g butterSalt & pepper

Method:• Boil the potato in salted water until cooked.• Place the butter into a saucepan, and bring the heat to medium, then add the chopped onions and diced bacon, stir constantly until translucent.• Remove the skin of the reblochon and dice it.• Pour the white wine over the bacon and onion, and bring to simmer.• Add the reblochon cubes and the potatoes and transfer to a gratin dish.• Bake in oven for 15 mins at 180 degrees Celsius.• Serve immediately.

Tartiflette (Cheese and Reblochon Gratin)

Filet d’agneau en feuilletage aux olives de Nyons (Lamb loin baked in pastry with Nyons olives)

“I chose these dishes to show how the superb

temperature control of a De Dietrich oven can

maintain the quality of premium ingredients

and draw out their full potential and flavours”

Ingredients (Serves 6 persons)2 pcs lamb loinDash of crushed pepper and salt Splash of olive oil 300g puff pastry sheet1 egg12 pcs Nyons olives 50ml Nyons olive oil6 servings tomato concassée 6 servings lamb sauce (from Le Saint Julien)

Method:• Trim the lamb loin if necessary and season with the crushed black pepper and sea salt.• Heat a frying pan with olive oil.• Sear strongly each side of the lamb loin and set aside.• Lay the puff pastry and roll the lamb loin to cover it, repeat for the next loin, then set aside.• Boil the lamb sauce.• Prepare the tomato concassée.• Brush the puff pastry with the egg wash.• Bake in a pre-heated oven at 200 degrees Celsius for about 9 mins.• Bring the lamb sauce to boil and add the Nyons olive oil and olives.• Allow the lamb to rest for 5 mins before serving.

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CHEFS of De Dietrich 9

palette has thrown some challenges at him. In order to appease to the local clientele, he’s seasoned his food with a lighter hand so French cuisine can be better appreciated. He adds, “France is a much colder country than Singapore, so you can definitely work up an appetite to consume rich French food. When I came to Singapore I definitely had to

be mindful about local tastes and the attitude towards French cuisine. It was a challenge for me but I took it with a positive attitude.” And it is his positive attitude and his hardworking team that really gets him inspired to create new dishes. On his free time, he surfs the net and reads cookbooks to get the creative juices flowing. He even finds time to hang out with other chefs to exchange ideas and update on cooking trends. Muller’s curiosity isn’t limited to just exquisite ingredients. He mentions that kitchen appliances are utmost important

epicureanheightsMeet a chef who crafts superb French

cuisine to match the stunning panoramic cityscapes viewed from the 70th floor of

Swissôtel The Stamford, Singapore.

It is impossible to ignore Chef Michael Muller’s megawatt-smile and piercing blue eyes when you first meet him.

Coupled with his cheery disposition and warm, personal style, you at once become at ease. The 32-year-old chef has been chef de cuisine of Jaan since 2003. And if you think French people are reserved, well, Muller is quite the opposite. He’s utterly gregarious and loves to crack jokes with wait staff and members of his kitchen team. Best of all, his conversation comes interspersed with colloquial “lahs” and “mahs”, and he knows he’s an “ang moh” (foreigner). Here is a chef who is adept in the kitchen as he is at breaking the ice with strangers. Aside from his contagious charm, he’s truly a chef enamoured by the pursuit of culinary perfection. After all, he was trained for three years under famed Alain Reix of Le Jules Verne at Eiffel Tower in Paris. In addition, he has traversed to exotic locales such as Carribean and Luxembourg to hone his culinary skills. During his promotional trip to Singapore in 2003, under the accompaniment of Alain Reix, he fell in love with the country and decided to call it home. Fast forward to 2008, Muller has built up a firm reputation with his patrons. In fact, one such doting patron thanked Muller for the meal during our interview! But Singapore’s climate and local

Aside from his contagious charm, he’s truly a chef enamoured

by the pursuit of culinary perfection.

Jaan’s interior

Michael Muller

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work to ensure every dish leaves the kitchen well presented needs to be monitored by him. “I constantly push my staff to do their best and I ensure that all dishes are served hot, and if they are not, I start to scold them in French with bits of Mandarin thrown in,” chortles Muller. But he is certainly not the tyrant in the kitchen. Staff members appreciate his hard-driving attitude because at the end of the day, it’s all about team effort and the priceless satisfaction seen on patrons’ faces. He cites that revenue at the restaurant saw a steady increase when he first took over as chef de cuisine. This lifted his spirits, encouraging him to experiment with his culinary creativity. That adventure has never stopped and has kept him happy at Jaan till this day. But this French chef’s other simple joys include enjoying the local cuisine and the humid weather. And his greatest joy is experiencing the compliments first-hand from patrons. Muller makes it a point to come out of the kitchen and connect with patrons. He believes it gives Jaan an identity because people can put a real face to the good cuisine served. Here’s a chef who’s passionate about cooking and loving every moment of it.

Roasted baby lamb rack, basil gnocchi with red cabbage

Ingredients (Serves 4 persons)Filling1 lobster head500g carrots200g onions5g fennel500g celery800ml fish stock200ml white wine20ml Cognac10ml olive oil5g Thyme5g Rosemary10g Piment d’Espelette100g whipping cream

Method:• Proceed to prepare a lobster bisque.• Whip and raise the fresh butter and cream.• Season with the Espelette chilli.

Brioche4kg flour200g milk powder280g sugar700g eggs120g yeast1.6 litres of water400g butter80g salt

Method:• Put the egg, the yeast and the water in

Petit Pain of Alaska King Crab

when creating dishes that really stand out. He enthuses, “De Dietrich has come up with some really beautiful kitchen appliances that are extremely functional for any chef. I love the intelligent touch controls that give me precise control of the functions, especially the temperature setting. Not only are all the features easy to use, it helps me in streamlining my cooking processes and I don’t have to fret about the little details as I go about preparing other dishes. In fact, it makes me a more organised chef!” And when quizzed about his cooking philosophies, Muller shares, “There is really no shortcut to cooking. You deliver your best efforts in the kitchen and you must always use the freshest produce.” The art of cooking well is keeping the identity of the produce intact and infused with the best flavours possible. This advice bodes well when you’re cooking his two featured dishes. Muller adds, “The flavour of lamb is best enhanced by cooking in low temperature slowly with the butter and garlic. As for the Alaskan King Crab Brioche, always use a thin layer of dough to keep the dish moist. You’ll be very happy with the results.” But Muller’s sheer satisfaction comes from patron’s compliments. All the hard

‘‘De Dietrich has come up with some really

beautiful kitchen appliances that are

extremely functional for any chef.’’

mixing bowl and mix thoroughly.• Next add flour then combine the rest of the ingredients.• Allow ingredients to cool to room temperature and mix again.• Roll the dough and allow to rest in the fridge.• Roll out dough and cut into sections.• Wrap filling with dough and bake in the oven until golden brown. Oven should be pre-heated at 180 degrees Celsius.

Spicy Lobster Coulis400g frozen Alaskan King Crab200g leeks100g shallots100ml olive oil50g butter100g Crème Fraiche5g salt5g pepper

Method:• Steam the crab, peel and remove meat from shell.• Chop the leeks finely and boil in water, drain and set aside.• Next add the chopped shallots, leeks and crabmeat in frying pan and let it sweat.• Season to taste and add the fresh butter.• When cooled add the crème fraiche.

Assembly• Place brioche in a dish then pour the spicy lobster coulis around it, and it’s ready to serve.

Ingredients (Serves 4 persons)600g lamb rack200g onions500g potatoes200g shallots500ml red wine500g red cabbage2 eggs100g flour20ml Basil puree100gm Parmesan cheese5g butter50g chicken jus5g salt5g pepper

Method:• Debone the lamb rack then tie with butcher string to keep a round shape.• Vacuum (using the Sous-vide method) and cook at 56 degrees Celsius for 20 mins.• Take out the lamb from the bag and sear on a frying pan until brown.• Cut into serving portions.

Red cabbage puree• Sweat the cabbage with onion and a bit of thyme on a frying pan.• Add sugar, deglaze with raspberry vinegar to reduce the mixture.• Pour in red wine and cover with silicon paper.• Braise the mixture in the oven for 2 hours at 140 degrees Celsius.• When cooked, take out and blend it to a smooth consistency.

Basil gnocchi• Mix the flour, the mashed potato, eggs, basil puree and Parmesan cheese gently until it forms a dough-like consistency.• Roll it and cut into small cubes.• Add some salt to the water and boil, then blanch the gnocchi until they float.• Cool it down in bowl of ice water.

Assembly• Plate with a dollop of red cabbage puree, placing lamb rack on top, with a sprinkling of Gnocchi.

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CHEFS of De Dietrich 13

spicemasterUnlikely as it sounds, though, there

was a time when the 49-year-old felt like throwing in the towel, never

to return. Woo admits with a laugh, “Just before I entered National Service, at the age of 17, I joined a restaurant as a service staff and soon found out that it was not the vocation for me. There was no inner motivation — I was late for work every day!” Fortunately, he then chanced upon an opportunity to go behind the scenes, where he discovered his true calling. “I was inspired by the chefs who showed so much dedication for what they did,” Woo says, his voice taking on a new intensity, “That was when I started developing an interest in cooking. I decided to focus my attention on it and pursue it as a career. Since then, I have not looked back.” Indeed, after graduating from Shatec Singapore with a certificate in hotel management, and from Paris’ Ritz Escoffier school with a Master Diploma in cuisine, this award-winning chef has taken his craft to many places. From Singapore’s Malay Village theme park and the Singapore Airlines sports club early in his career, to — more recently — culinary institutions such as France’s two Michelin-star Le Chabichou in the ski resort of Courchevel, and the glamorous riverside Le Pont de l’Ouysse, Woo’s climb up the culinary ladder has been just as impressive as his creations. In 2003, he bumped up his credo by doing a stint at La Pergola, a three-

“To succeed in producing an excellent dish, you

must first believe in yourself... If you believe that you can produce a

good dish out of your own talents and skills,

you will.”

Watching Martin Woo run his kitchen with flair and efficiency, one would never expect that the executive sous chef at Hilton Singapore had once felt like a fish out of water working in a restaurant.

star rated establishment within Rome’s Cavalieri Hilton, hailed by Roman food critics as the best restaurant in the city, and staffed by a crew that works so harmoniously that they have often been compared to the renowned Vienna Philharmonic. A man who is so well travelled has surely gained, in no small measure,

The Harbour Grill & Oyster Bar, Hilton Singapore

MartinWoo

CHEFS of De Dietrich12

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disappoint someone with such exacting standards, which is why Woo — and all the restaurants in Hilton Singapore, for that matter — use De Dietrich appliances. “De Dietrich appliances are very user-friendly and durable, and they can be adapted for every culinary occasions: warming the sauces at the Checkers’ Café or for pan-frying foie gras at outdoor catering,” explains Woo of his choice. “Whether it is international, western or Asian cuisine, the De Dietrich induction hobs and ovens are used in every occasion, even in the monthly culinary classes conducted by Hilton hotel. “At Hilton Singapore, we use De Dietrich appliances in every dining establishment as they are easy to clean and are very presentable to our valued guests.”

Mustard Potato • Bring the reduced cream to boiling temperature..• Add in potato and lower the heat, simmering the cream till the potato is cooked. • Fold the cream into the pommery mustard when the cream thickens.

Green Pea Emulsion• Boil the whipped cream and onion together.• Add in green peas then lower to simmer temperature till the peas are cooked.• Blend the mixture till smooth and add in seasoning.

Presentation:• Lay oven-baked salmon fillet on the plate.• Spread mustard potato, then add green pea emulsion on the salmon fillet.

Ingredients (Serves 1 person)

100g salmon fillet macerated with

smoked wood (½ hr)1 pinch cajun spices with salt

Mustard potato1 tsp pommery mustard50ml reduced cream30g diamond-shaped potato

Green pea emulsion100g green peas30g chopped onion60ml whipped cram1 pinch salt & pepper

Garnishgreen crest and shiso crest

Method:

Oven-baked Salmon• Pre-heat the oven in slow heat at 120 degrees Celsius.• Lay the salmon fillet on the greased pan and bake for 2 mins.

Method:

Stuffed Chicken Breast• Slice open the chicken breast using the ‘butterfly method’. • Arrange cheese and tomato by layers and fold the breast meat. • Season with spice and salt. • Pan-sear the chicken breast and bake in the oven with fresh thyme

Ingredients (Serves 1 person)

1 slice chicken breast with wing2 slices mozzarella cheese2 slices confit roma tomato1 pinch paprika spice and salt1 bunch fresh thyme60 g carrot puree40 g mashed potato30 ml reduce cream¼ bay leaf20 ml veal jus

Oven-baked stuffed chicken breast served with Mozzarella & Roma tomato with carrot mash and veal jus

“De Dietrich appliances are very user-friendly and durable, and they

can be adapted for every culinary occasions:

warming the sauces at the Checkers’ Café or for

pan-frying foie gras at outdoor catering,”

worldliness and confidence — and it is this assuredness, in part, that has contributed to Woo’s culinary philosophy and success. “To succeed in producing an excellent dish, you must first believe in yourself,” he affirms. “If you believe that you can produce a good dish out of your own talents and skills, you will.” This self-assurance, it seems, applies not just to Woo’s execution, but his inspiration, too. “For cooking inspiration and ideas, I often search within myself,” explains the chef. “That’s because I strongly believe that the best inspiration comes from within oneself; it is then original and personal.” But that’s not to say his travels abroad haven’t contributed to his culinary creativity. Perhaps anxious to clarify that he does reach out of his own box, Woo adds, “My experiences in Michelin-star restaurants and as a guest chef in London are equally valuable. I also refer to books and online resources to keep myself constantly updated about the food trends in the world.”

“And when I come up with new recipes, I always have the diner in mind. I put a lot of research into my efforts — I have to understand the consumer trends and customise menus to patrons’ liking.” As a chef, Woo is incredibly versatile, flitting from the complex to more elementary dishes — such as the oven-baked recipes he shares here — with ease. But while he makes it all look quite effortless, he admits it’s taken him “a lot of practice and countless hours of hands-on learning”. “Cooking is a very complicated process,” he says. “It requires many steps to turn raw meat into gastronomic brilliance. Great chefs have been through decades of training, from washing dishes to chopping ingredients, before plating a dish. But if you have the passion and self-perseverance, you will stand out and unlock your own potential.” Rather unusually, Woo does not have a pet ingredient that he works with; instead he simply says that he enjoys using herbs

at 160 degrees Celsius for 18 mins.

Mashed Carrots • Steam the peeled carrots with bay leaf till cooked.• Add cream and mashed potato in a saucepot with the carrots.• Bring it to boiling temperature.• Pour into the blender to puree the mixture.

Presentation:• Place chicken breast on plate and the mashed carrot beside it.• Drip veal jus around plate.• Ready to serve.

and spices in most of his recipes. “I don’t have a particular herb or spice that I constantly use, as I match different dishes with different spices,” he tells us. “Herbs and spices create an extra fragrance in each dish, above its original flavour. It is important, though, that the aroma of these herbs and spices do not overpower the original flavour.” He also mentions that the oven-baking technique used for the recipes he has provided in this supplement is ideal for “preserving the aroma and maintaining original flavours as the dish is being cooked”. “Especially for someone like myself, who enjoys using herbs and spices — it is very important that the flavours of the food, as well as the herbs and spices, are retained in the dish,” he says. Of course, it is crucial that quality does not

Oven-baked minute salmon served with green pea emulsion and mustard potato

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freshest at its best > The Steam OvenSince its introduction in 1997, the De Dietrich steam oven remains as one of the most sought-after appliances to whip up healthy cuisines. Compared to traditional cooking for vegetables, fish and meat; steam cooking retains much more delicate nutrients, vital minerals and trace elements than any other culinary method. In addition, steam cooking is also the most ideal method to fully retain the fatty acids and essential oils such as omega-3 found in fish. Now is the time to have your salmon and relish it! Best of all, steam cooking requires no oil or seasoning so you can savour fat-free food at its freshest and most natural taste!

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CHEFS of De Dietrich 19

chefprodigy

For a brief 20 minutes just before the noontime lunch crowd, the boyish and bespectacled

29-year-old chef with swarthy complexion greets us with a smile and a warm handshake, and then leads us to a small tearoom for a chat. He begins by apologising that the interview has to be short. We understood his reason well for we were told that he is at the helm of Szechuan Court, Fairmont Singapore, so being busy is part and parcel of his job. He laughs approvingly and says, “In ‘chef years’, I have risen among the ranks very quickly. But I think people have this misconception about my tender age and boyish looks. I believe people should look at my skills set and talents instead.” Indeed, here is a chef who is both gifted and innovative, and has

“In ‘chef years’, I have risen among the ranks

very quickly. But I think people have this misconception about

my tender age and boyish looks.”

acquired more than 11 years of unrivalled culinary expertise from his tenure at notable restaurants in Singapore and Moscow. In his twenties, he worked under the strict supervision of chef Sam Leong at Tung Lok restaurant. Those crucial

In the culinary world, every chef understands that experience will

commensurate with age. But one chef opposes this theory –

Sebastian Goh – and he gets us excited to find out more.

Szechuan Court’s Interior

Sebastian Goh

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approach to Chinese cuisine. This kind of attitude has helped me to concoct numerous new dishes that are tasty and unique while retaining the essence of traditional Chinese cooking”, he states. In December 2007, his approach reaped positive results: guests were pleasurably stunned by his method of turning dried-out, hard-as-rock South African molluscs into velvety smooth abalones. The delicious process of transforming a raw ingredient into a luxury dish remains a secret. While we marvel at his food knowledge and deft execution, it is his imagination that eggs him on to refine his culinary talent. Above all, he says the best cooking equipment is important in delivering tasty dishes. “I find De Dietrich’s appliances extremely user-friendly and durable. They are perfect kitchen helpers at home and at my work kitchen. Most of all, the new range’s design is aesthetically pleasing. I’m proud to cook my dishes in them”, smiles Goh.

years allowed him to learn the rich and intricate art of Chinese cooking — the delicate flavours, rich textures and exotic ingredients. “Being under the care and supervision of Leong allowed me to garner important principles and knowledge about Chinese cooking and this I have to thank him for”, adds Goh. “Also, a lot of chefs at my age just do their jobs without much passion. I get my inspiration and passion from my mother, but I’m also equally fascinated and influenced by experienced chefs who are dedicated to their craft. Even at their level, they constantly strive to improve their skills and techniques”, he affirms. This is a chef who also understands that food presentation is critical in today’s culinary context where we “eat with our eyes first”. His cooking philosophy is simple and straightforward — to use the widest range of the freshest and the most exotic ingredients, and then concoct

them with a multitude of cooking techniques. Then he lets his creations — of varying flavours and textures — cater to a myriad of palates. “You need to keep abreast with the latest trends in the world of gastronomy through research and reading culinary books, references and magazines. It is also important to think beyond the culinary boundaries, and to constantly challenge and experiment the conventional

Ingredients (Serves 1 person)200g cod fillet20g preserved olive8g shallot, chopped5g garlic, chopped5g red chilli, chopped

Method:• Wash and clean the chicken thoroughly.• Soak herbs in warm water for 5 mins before drying them. • Place herbs inside the chicken. • Place chicken on top of aluminum foil plus a layer of grease paper.• Add 2 pinches of salt into the chicken stock before pouring it onto the chicken.• Wrap the chicken securely with foil and paper.• Proceed to steam chicken for 45 mins.• Unwrap from foil and paper and it’s ready to serve.Steamed silver fin cod fillet

topped with black olive and shallot relish

Ingredients (Serves 4 persons)1 whole chicken1 pc ginger20g Chinese cooking wine200g chicken stock2 pcs grease paper2 pcs Aluminum foil

Steamed Ginseng chicken, “Dang Gui” and Chinese spice

Method:• First, mix shallot, garlic, red chilli and olive in a bowl.• Add sugar, sesame oil and Chinese cooking wine for seasoning.• Pour mixture onto cod fillet and steam for 8 mins.• Combine all ingredients for sauce and boil in a pot, then pour onto serving plate.• Place cooked cod fillet onto serving plate and it’s ready to serve.

Ingredients for sauce15g coriander50g chicken stock8g Maggi seasoning20g light soy sauce5g dark soy sauce

Herbs3g Dang Gui5g Yu Zhu 2 pcs Dan Seng 2 pcs Chuan Gong5g Wolfberries

“I find De Dietrich’s appliances extremely

user-friendly and durable. They are

perfect kitchen helpers at home and at my work kitchen. Most of all, the

new range’s design is aesthetically pleasing.

I’m proud to cook my dishes in them”

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CHEFS of De Dietrich 23

culinarytriumphFrench chefs may have an image

of being aloof and temperamental, but anyone who knows chef

Frédéric Colin’s of Les Saveurs at St. Regis Hotel will dispute that. Staff, subordinates and guests regard him

as professional, methodological and affable.

In moments of our arrival at the lobby, the tall and handsome chef offers a firm handshake and says,

“Enchante!” smiling warmly. He insists that we have a drink with him and proceeds to apologise that he only has twenty minutes for the interview before he scoots off to supervise the kitchen for a lunch buffet. The chef was surprisingly friendly and forthcoming to all of our questions. When he speaks, we can feel his palpable passion for the love of food, and particularly traditional French cuisine. And his resume reads illustriously: He studied at the prestigious École Hôtelière Jean Ferrandi in Paris, and was under the apprenticeship of two chefs who have two Michelin-stars each: Bernard Joinville at Restaurant ‘Lasserre’ in Paris and chef Jean-Marie Mulien at ‘Le Clos Longchamp’ Restaurant at Hotel Le Méridien Etoile in Paris. In 1999, he was Chef de Partie at the acclaimed gastronomic restaurant ‘Jules Verne’ at the Eiffel Tower, under Michelin-star chef Alain Reix. His turning point came

in 2000 when he joined one of the top three Michelin-star restaurants in Paris, Restaurant ‘Ledoyen’, as Chef de Partie under famous chef Christian Lesquer. He is also the man responsible for opening three remarkable outlets including Jean-Georges’ signature restaurant in ultra-exclusive St. Regis Resort Bora Bora in French Polynesia. He tells us that ever since he was a child, he’s been fascinated by food, flavours and textures, and this led him to pursue a career as a chef. His early years as a chef were hard especially working under Alain Reix. He shares, “Though the journey was tough, I’m thankful to Reix for teaching me the fundamentals of French cuisine, which are now so important to me when leading an entire kitchen at Les Saveurs.” For Colin, St. Regis opens up a new dimension to his culinary experience as he now takes his passion even further by creating flavourful and healthy French cuisine with a modern twist. He adds, “I am proud to be part of this

Les Saveurs

Frédéric Colin

CHEFS of De Dietrich22

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CHEFS of De DietrichCHEFS of De Dietrich24 CHEFS of De Dietrich 25

We can certainly sense good things headed for Colin’s way because he shares the same mission as St. Regis Hotel, Singapore, that is, to introduce several exquisite fine dining concepts that are truly world class. And Colin is only hoping that, if you have the willpower and inspiration, you can introduce the concept of fine dining to your family and friends at home, too.

Moreover, the meat is cooked just right and you don’t get over-steamed bits. It’s a truly remarkable device. I like the convenience and ease of maintenance with just a quick wipe of a cloth.” For the other dish, Colin picked steamed oysters with roasted hazelnut emulsion. He says, “It’s

easy to over cook oysters where the meat becomes hard and you don’t have that juiciness inside. The De Dietrich Steam Oven gets me at a temperature lower than the boiling point of water, but still manages to cook the oyster meat and retain its seafood-y gooiness and juiciness. And when paired with the hazelnut emulsion, it’s divine and delicious! This will also be an excellent recipe to entertain friends at home.”

Ingredients (Serves 2 persons)3 pcs of ‘Gillardeau’ Oysters from France or any type of oysters

Roasted hazelnut emulsion250g butter1 clove garlic, peeled200g truffle juice1 tbsp lemon juiceSalt and pepper to taste

Garnish1 piece, roasted hazelnutSprig of chervil

Method:• Steam leeks for 4 mins.• Steam oysters for 3 mins.• Clarify the butter and add garlic, then strain.• Add truffle juice then reduce to half.• Now add cream and reduce to half and season well.• To serve, foam the sauce and garnish with sliced truffle.

Clarifying butter:Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom.

Steamed oysters with roasted hazelnut emulsion

Ingredients (Serves 2 persons)Duck leg confit mix500g, duck leg confit meat30g shallots, diced5g garlic, chopped10g Italian parsley, chopped10g chervil, chopped10g chives, chopped50g chicken stock3g Penja pepper (from Cameroun)

Gribiche sauce1 soft boiled egg1 ml olive oil1 tbs aged mustardDash of salt and pepperParsley and tarragon, chopped 1 tbs of red wine vinegar1 tbs lemon juice1 tbs capers

GarnishBaby corianderCrispy duck skin chipsReduce red wine sauce with carrots and onion brunoise

Method:• Steam Savoy cabbage for 5 mins.• Mix all the duck leg confit mixture.• Roll a small portion of mixture with a leaf of Savoy cabbage,make 6 rolls and leave aside.• To do Grebiche sauce, add ingredients and mayonnaise, then season to taste.• To serve, steam duck confit for 3 mins, and top with the garnish.

Duck leg confit rolled in Savoy cabbage, tartar sauce and caper berries

establishment, and I have deep respect for St. Regis’ attention to detail and uniqueness. We bring in exquisite wines and many luxurious ingredients such as Dammann Frères Tea from France, Chateldon sparkling water that’s supplied only to Michelin-star restaurants, hand-picked scallops from Brittany and other organic treats from Normandy.” When quizzed where he gets his inspiration from, he smiles, “What drives me to come to work is my passion for cooking, plus I have an incredible kitchen staff that shares the same vision with me.” And for this supplement, Colin has chosen two exquisite recipes that you can prepare at home. Both are dishes with delicate flavours and special main ingredients — duck and oysters. He explains, “The duck leg confit rolled in Savoy cabbage is something unique for the Asian palette as it showcases the light and delicate flavours of French cuisine. And with the De Dietrich Steam Oven, you can actually cook the dish at 85 degrees Celsius while retaining the freshness and crispness of the Savoy cabbage even after steaming.

“And with the De Dietrich Steam

Oven, you can actually cook the dish at 85

degrees Celsius while retaining the freshness

and crispness of the Savoy cabbage even

after steaming. ”

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CHEFS of De Dietrich 27

up the ranks. “And I put my heart in my cooking to make sure my guests leave my restaurant happy and satisfied.” Since then, he has worked in such establishments such as Kuching’s Hilton and Bangkok’s Novotel, as

well as helmed culinary bastions in Singapore like Raffles Hotel’s Doc Cheng’s and Pan Pacific Hotel’s Hai Tien Lo restaurants. Yong lists Mr Leong Mun Soon, father of chef Sam Leong, as one of his biggest inspirations. The elder Leong worked in Kuala Lumpur’s Tai Thong restaurant before making a name for himself in the city’s Merlin and Equatorial hotels in the 1960s. His other big inspiration, Yong says, is based a little further from home, Mr Nobu Matsuhisa, the Japanese

regalprideHere’s a chef who loves to

bring out the fine flavours of Cantonese cuisine simply by using clean

accompaniments and simple ingredients.

We are having one of chef Yong Bing Ngen’s signature dishes, the oven-baked sea

perch in a fine champagne sauce, and it is making more waves in our mouths than whoever is splashing about above our heads, viewed from the porthole set in the ceiling of the Majestic Retaurant. Yong is the owner-chef of the Majestic Restaurant at the uber-cool New Majestic Hotel, a two-and-a-half-year-old designer boutique establishment along Keong Saik Road, and the fish is just one item in a modern Cantonese repertoire that has earned the 42-year-old Malaysian chef numerous international accolades. It’s also given Majestic Restaurant the reputation of being one of Singapore’s best restaurants since opening in 2006. Perhaps all this success is because Yong is a natural at the stove. “I’ve been interested in cooking since I was 10 years old,” says the down-to-earth bespectacled man, who started out as a cutter in the kitchen of Kuala Lumpur’s Ming Court Hotel at the age of 21 and worked his way

“And I put my heart in my cooking to make

sure my guests leave my restaurant happy

and satisfied.”

celebrity chef and restaurateur. In fact, there are echoes of Matsuhisa’s style in Yong’s cooking — after all, the Japanese chef is known for traditional fare with a modern twist. Matsuhisa’s signature dish is black cod in a miso sauce, and he owns seven eponymous restaurants in New York, Aspen, Malibu, London, Melbourne, Hong Kong and Tokyo. Like many other practitioners of authentic Cantonese cooking, Yong favours clean accompaniments and simple ingredients such as garlic, ginger and spring onion. These are popularly used in Cantonese cuisine — along with sugar, salt, corn starch, soy sauce, rice wine and sesame oil — because they are light and do not overwhelm the flavours of the primary ingredients. As such, spices are used sparingly in this type of cooking. Says the chef, “I love working with spring onion, ginger and garlic as they bring out the flavours of the food. They also leave a lingering taste that diners will remember and not get sick of.” Such subtle flavours work as a base for his “experimental” creations.

Majestic Restaurant

Yong Bing Ngen

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CHEFS of De DietrichCHEFS of De Dietrich28 CHEFS of De Dietrich 29

flavour of the food — and you can easily tell if the steamed dish that you are having is fresh.” Of course, when it comes to sticking to the right time and temperature in a recipe, it helps to have precise temperature controls as on the De Dietrich Steam Oven too. Says Yong, “It’s great cooking with De Dietrich appliances as they are very, very easy to use and control. I find the appliances’ fascia and controls really uncluttered. I also love their compact size and stylish design, and it makes for great conversation when guests pop by your kitchen. Best of all, when they are turned off, they look so sleek.” Coming from a man who works in an environment filled with the works of design geniuses such as Arne Jacobsen, Pøul Henningsen, and Charles and Ray Eames, that’s a compliment indeed.

“To develop additions to my menu, I work on each dish by tasting and trying the food, then adjusting the recipe till it seems just right to me,” he explains. Despite belonging to the Hakka — a dialect group that typically uses dried and preserved ingredients in its cuisine — Yong constantly emphasises the importance of using fresh produce during our interview. “When cooking, you must always adhere to the correct amount of time and temperature given in a recipe and make sure fresh items are used. The last point is especially important if you are steaming food because it’s impossible to cover up bad food using this method,” he says. As if to reiterate his statement, he picks two recipes using the De Dietrich Steam Oven, for sharing in this book. Yong says, “Steaming is a very important cooking method in Chinese cuisine. It retains the original

Steamed leopard coral-trout roll with dried mustard leavesIngredients (Serves 2 persons)500g fresh leopard coral-trout10g Chinese ham, shredded30g fragrant mushrooms. shredded100g spring onions, shredded6 stalks Kai Lan100g dried mustard leaves10g garlic, choppedCoriander leaf for garnish

Ingredients (Serves 2 persons)700g Australian lobster80g garlic, minced30g spring onions, chopped

Seasoning 150ml water2 tsp superior light soya saucer2 tsp Kikoman sauce1 tsp sugar1 tsp Maggi seasoning1 tsp fish sauce5 drops dark soya sauce5 drops sesame oilDash of salt and pepper

Note: please adjust the seasoning to your liking

Method:• Cut lobster into half and clean it thoroughly.• Use 1/3 of minced garlic and fry with a little oil till golden brown. • Filter oil into a bowl and add 2 teaspoons of the oil into the other 2/3 of minced garlic.• Add a pinch of salt and sugar into the garlic and mix evenly.• Smother garlic mix on lobster flesh and steam for 3 mins at highest temperature.• Prepare sauce for lobster, cook all seasoning and taste to your liking. • Pour sauce over plate and place cooked lobster on the sauce. • Garnish with the golden brown minced garlic and chopped spring onions.

Tips:• AlwaysinsistonliveAustralianlobsters.• Youneedtoadjustthetimingbasedonthelobster’ssize.

Steamed Australia lobster with minced garlic

“I find the appliances’ fascia and controls

really uncluttered. I also love their compact size and stylish design, and it makes for great

conversation when guests pop by your

kitchen. Best of all, when they are turned off, they

look so sleek.”

Seasoning2 tsp fish sauce2 tsp oyster sauce1 tsp Maggi seasoning1 tsp dark soya sauce2 pcs rock sugar150ml water

Method:• Soak dried mustard leaves over night in fridge.• Rinse and thoroughly clean dried mustard leaves a couple of times over running tap.• Cut dried mustard leaves into fine cubes.• Place leaves in hot boiling water for 1 min.• Strain the leaves and repeat above step and strain again. • Place the leaves in clean pot, fry over small fire till dry.• Oil the wok, fry chopped garlic till golden brown. • Pour 150ml water over fried garlic. • Pour all seasoning into wok. • When this boils, pour the leaves into the seasoning. • Boil till leaves absorb the seasoning till broth-like consistency.• Pour leaves mixture into a container for steaming, and steam for 40 mins.• Cut fish into thin fillets.• Place shredded Chinese ham, fragrant mushrooms and spring onions on the fillet and roll it up. • Place all rolled up fillets in steamer for 2 mins. Do not exceed 2 mins. • Plate the steamed fish rolls, and pour steamed dried mustard leaves over it.• Garnish with coriander leaves and add boiled kai lan on the side of the plate.

Tips• ChoosedriedmustardleavesfromGuangZhouprovince.• Makesuretheleaveshaveasweettaste.• Whensteamingthefishrolls,oilthebaseplatetopreventsticking.

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< best of both worlds The Combi-Microwave Oven

The new Combi-Microwave oven is a technological marvel fusing beauty and functionality. By combining the automatic

cooking expertise of an oven with the exceptional practicality of speed-cooking in a microwave oven, De Dietrich opens up a world of possibilities for lovers of fine cuisine. Choose from a

wide-range of cooking methods like traditional fan cooking, grilling, microwave cooking or a combination of both! In

addition to its large 40-litre cooking capacity and enamelled cavity for fuss-free cleaning, the new combi-microwave oven

also offers great cooking convenience with its quick defrost and 10 autocook programmes that recommends the ideal

cooking times and cooking programmes. Enjoy more with less!

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CHEFS of De Dietrich 33

hotgunHere is one of Singapore’s most sought-after chefs who has talent, brains and brio — meet the gifted Gunther Hubrechsen.

The gregarious and affable Belgian chef chortles, “Yes, I’m proud to have won the awards

— Singapore Tatler’s Best Restaurants Guide 2008 for “Best New Restaurant” and “Best for Service” — but that doesn’t mean that I’m perfect and cannot do better!” On a humid weekday, he takes time off to share with us some of his background and philosophies. He begins by talking about how at the tender age of 16 he began his culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte, in Belgium. There he learnt all the fundamentals necessary for a chef to tackle the demands in the kitchen. Life was tough at first, having to work his way up in several renowned restaurants in Belgium, including Le Bouquet and Restaurant Gravin van Buren before

“Yes, I’m proud to have won the awards... but

that doesn’t mean that I’m perfect and cannot

do better!”

moving on to France. It was in Paris that his career skyrocketed from trainee position to sous chef. The mentor in that moment of his life was Alain Passard at his three Michelin-star restaurant L’Arpege in Paris, where he worked for five years under much trials and tribulations. 2002 was the time he landed in Singapore to work with the Les Amis Group. His unwavering spirit, hard work and dedication brought Les Amis restaurant to the 83rd position

Gunther’s Restaurant

Gunther Hubrechsen

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CHEFS of De DietrichCHEFS of De Dietrich34 CHEFS of De Dietrich 35

Ingredients (Serves 1 person)1 ½ apples1 tbsp salted butter1 tsp sugar1 pinch cinnamon powder 2 sheets filo pastry10 dragées, crushed

Method:• Slice onions in paper-thin slices.• Melt butter in pan, ad onions, and cook over slow heat till texture of compote is obtained.• Place compote of onion in oven safe dish, sprinkle parmesan cheese over it, and put in oven set at 180 degrees Celsius until it turns golden brown.• Ready to serve.

Fine apple tart ala dragées

Ingredients (Serves 1 person)2 onions1 tbsp salted butter20g Parmesan cheese, shaved

Gratin of onion

Method:• Wash, peel and core the apples then slice them thinly.• Bake apples with salted butter in oven for 2 mins at the temperature of 180 degrees Celsius.• Add sugar and cinnamon and stew for another 3 mins and place it aside.• Open filo pastry and add the apples.• Close pastry in triangle form and sprinkle crushed dragées over it.• Place in oven with grill function until it turns golden brown.• Serve warm with vanilla ice-cream.

in British Restaurant Magazine’s list of Best 100 Restaurants in 2007. That very same year, his dream to own his own restaurant was realised when he collaborated with Roberto Galetti of Garibaldi Group to open Gunther’s

Restaurant along Purvis Street. The modern yet classy French fine dining restaurant was opened to great acclaim on August 2, 2007. Hubrechsen’s cooking philosophy is pretty simple — he’s the firm advocate of “natural cuisine”. He says, “Cuisine can be heightened by the use of natural jus and slow cooking techniques to enhance the flavours of a dish, thereby offering a refreshing change to classic French food.” With his unassuming charm, he proceeds to add that, “Modernising a certain type of cuisine so that quality of textures and flavours stay intact, is an art to master. And there’s certainly no margin for error!” Hubrechsen is a man renowned for his cutting-edge style and flair when he takes the helm at his kitchen. He believes in constant changing or redesigning of the menus to include seasonal delights and fine ingredients. He emphasises, “You can never camouflage your mistakes when you adopt the simplest cooking method. This is an art that discerning chefs must master to be at the top of their game.” And it is these sound philosophies that garnered him the award of Rising Chef of the Year at the World Gourmet Summit in 2006. Ask him what inspires him to cook, he says, “No chef is ever perfect. Customers’ compliments inspire me constantly. Inspiration comes from my ability to think out of the box and to constantly change and reevaluate my standards and recipes. When you see life in different angles, great things can happen.” And it’s no surprise that he finds great joy in using the grilling function of the De Dietrich Colour Matrics Oven. “The menu is so intuitive even a kid could learn how to cook! I’m also pleased that the crisping and browning of the gratin of onion is so even and it took so little time to get it done. I love the slow cooking and self-cleaning features of this oven too! Now can I keep it? If I had a place of my own, I would like to kit up my kitchen with this nifty oven”, laughs the friendly chef.

“The menu is so intuitive even a kid could learn how to

cook! If I really have more time with this

device, I’m sure I can explore its other

wonderful features. I’m also pleased that the

crisping and browning of the gratin of onion is

so even and it took so little time to get

it done.”

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CHEFS of De Dietrich 37

prideandperfectionThere are two sides to chef Yoshiyuki Nobukawa: there is the hard-driving, no-nonsense and meticulous attitude when he heads the kitchen at Inagiku, then there is the cordial and approachable side of him when he settles down for an interview. We were fortunate to meet the latter persona.

N obukawa is actually one of the nicest chefs to know. He is basically very focused in the

kitchen and staff have deep respect for his stern approach to Japanese cuisine. On a weekday mid-afternoon, with the help of his interpreter, he softly giggles and shares, “Yes, I’m known to be the hard-driving boss in the kitchen but it’s only because I insist on serving the best Japanese food to our patrons. It’s easy to find the freshest seasonal ingredients but culinary execution is another story altogether.” It’s no surprise that Nobukawa began his culinary career with the strictest traditions and practices that most Japanese chefs had to master. For a moment, he reminisces and explains, “At an early age in 1986, my skills were honed from strict tutelage under a master chef at Azuma Japanese Restaurant, Kirakukan Hotel, Japan. There, I was trained in the traditional culinary techniques of Japanese cuisine. In 1993, I pursued the art of Kaiseki cuisine at renowned Kaien-tei Restaurant in Japan. Later on, I earned my badge as sous chef. In 1995, I was head chef for Kotobuki Restaurant famed for its Ryou-tei fare and frequented by Japanese celebrities. When 1997 arrived,

“Yes, I’m known to be the hard-driving boss in the kitchen but it’s only because I insist on serving the best

Japanese food to our patrons. It’s easy to find

the freshest seasonal ingredients but culinary

execution is another story altogether.”

I flew to Singapore to specialise in Kaiseki cuisine for Inagiku at Raffles the Plaza, Singapore. It was here that I earned my role as head chef.” “My culinary philosophies are based on a book that I read and it said, “Beautiful flowers need water, people need love and Japanese cuisine needs heart”. I feel that these words best exemplifies the art of Japanese cuisine. I always believe that it is very important for a Japanese chef to cook with love”, he emphasises. In fact, chef mentions that the De Dietrich Colour Matrics Oven’s menu screen is so intriguing that he’s curious to try out its other features. “Yes, I would like to experiment different creations in it”, he laughs.

Inagiku’s private dining room

Yoshiyuki Nobukawa

CHEFS of De Dietrich36

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CHEFS of De DietrichCHEFS of De Dietrich38 CHEFS of De Dietrich 39

Here is a chef who has 20 years of culinary experience but never rests on his laurels. He’s constantly in pursuit of the finest gastronomic treasures and believes that nothing is impossible, and will always experiment limitlessly to concoct unconventional and sophisticated dishes that are tempting for the eyes and sumptuous for the taste buds.

Ingredients (Serves 1 person)320g Salmon fillet150g Eringi mushroom12g sea salt8 pcs Japanese bamboo skewerIkura sauce40g Ikura roe20g Japanese plum4 pcs watercress puree40g Sudachi citrus

Method:• Season salmon and mushroom.• Skewer both items.• Place the skewered items into the pre-heated oven set at 180 degrees Celsius.• Prepare the Ikura sauce by mixing all ingredients.• Pour Ikura sauce onto serving plate.• Place skewered salmon and mushroom onto the plate and sprinkle sea salt.• Ready to serve.

Grilled skewer of salmon fillet with Eringi mushroom served with Ikura sauce

Ingredients (Serves 1 person)400g Japanese rice320g Yamasa soy sauce1 pc Oba leaf

Method:• Steam the Japanese rice.• When rice is cooked, mould rice into rice balls.• Pour Yamasa soy sauce onto rice balls.• Put rice balls inside the oven with grill set at 180 degrees Celsius.• Place one piece of Oba leaf onto serving plate.• Place grilled rice balls on top of Oba leaf and it’s ready to serve.

Grilled Yaki Onigiri (Rice Ball) with Yamasa soy sauce

Here is a chef who also gets his inspiration by visiting other restaurants to try their food, reading magazines and books, and consistently keeping himself informed of the latest trends and styles in cooking to improve his skills. He further adds, “In fact, I was lucky to be born in a place with scenic landscapes and rich natural resources which gave me the chance to learn and eat the freshest, most natural and delicious food and ingredients. My inspiration gets ignited by these elements.” When the former Raffles The Plaza at Raffles City was re-branded to Fairmont Singapore in December 2007 to be part of an American five-star hotel chain branching into Asia, the restaurant underwent a complete refurbishment to carry the new name. Nobukawa was roped in to redesign certain dishes and come up with new ones to reflect the restaurant’s contemporary look. Today, the revised menu is a marriage of the classics with the new. You’ll still find traditional fare such as sushi, teppanyaki, tempura and yakitori. And you need to be adventurous to try his new creations such as the wasabi cherry sherbet and live flounder sashimi with sea urchin and caviar drizzled with sesame sauce and fresh lime. And it is these new dishes that are luring new patrons to Inagiku while keeping their regulars satiated with the classics.

And before Nobukawa left the interview, he had this to say, “I am proud to be associated with De Dietrich as the appliances really stand out with its innovative features. I believe that using good kitchen appliances will enable me to prepare better food, thereby enhancing the quality of my dishes. There are really no important cooking tips for my featured dishes because I always believe in putting your heart and soul when preparing and cooking the dish and people who taste your dish will appreciate your effort. The De Dietrich Colour Matrics Oven is great for a chef like me because sometimes I don’t want to think too much when I’m cooking. The touch-screen panel is a joy to use and the intuitive interface makes cooking so easy. I am thrilled that the combi-griller function made my Japanese rice cakes all toasty and crispy in such a short time.”

‘‘The touch-screen panel is a joy to use and the

intuitive interface makes cooking so easy. I am

thrilled that the combi-griller function made my

Japanese rice cakes all toasty and crispy in such

a short time.’’

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CHEFS of De Dietrich 41

cuisineevangelistHe’s full of passion and

energy, and adamant about promoting fine Indian cuisine

on a global level.

Although Milind Sovani is dressed as if for a Formula One race, in white overalls

emblazoned with logos and embroidered with his name on the collar, it is through closer inspection where the cloth appliques reveal that he is a chef at the award-winning restaurant The Song of India, and the only race he is in is that to promote fine Indian cuisine around the world. The 44-year-old man is obviously proud of how far he has come since the days of his youth inMumbai, India. “I was a good student, so when I applied to go to hospitality school my neighbours and parents’ friends came round to tell my folks that I was making a terrible decision,” he says, his eyes twinkling with glee. “They felt I should have become an engineer or a lawyer, something like that. Luckily, my parents supported me and I gained admission to the school. “But even then, I had not decided to be a chef. It was only when the school passed round a form on which we students had to indicate whether we would like to be hotel management trainees or kitchen trainees that I made my choice — five of my friends naturally chose this position, so I deliberately picked something different. Thus, a simple

“It was tiring, but when we got there the experience was pretty unbelievable… cooking on a mountain-top surrounded by ice-capped peaks and

watching the sun rise — can you imagine?”

in India, Sovani has hosted several cookery shows on television, including Har Dil Lazeez, a Zee TV programme that is currently screening in South-east Asia, New Zealand and Australia. “I would like to use my fame to take Indian cuisine to a global level,” he says earnestly. “The typical image of India is that of snake charmers and bullock carts; that of a historical country. But India is emerging and I want to show people a modern India, an India of the future.” When asked why he has not veered from his roots, Sovani says, “Indian cuisine is such a strong, scientific cuisine with a rich heritage, so why should I? I want to use the traditional as a base and give it a modern touch to appeal to the younger generation. As one Indian designer who is famous for reinventing the sari recently explained, ‘we are trying to keep the sari alive. We don’t want the sari to die’.” This yearning to spread the word and the flavours, as it were, is part of the reason why the chef left his

Song of India’s interior

tick changed my life.” Indeed, through his culinary career Sovani has been given “once-in-a-lifetime opportunities” to do things he would otherwise not have. When he graduated from hospitality school, for instance, the budding star was hand-picked to join the then-Prime Minister of India Rajiv Gandhi’s catering team, with whom he whipped up dishes for well-known names from all over the world. One event, he says, called for the team to prepare breakfast for several visiting politicians and diplomats at the top of a mountain in Cherapunji, a region in India that experiences one of the highest amounts of rainfall in the world. “We had to wake up at 2am, because breakfast was to be ready at 8am, and carry our pots and pans up the mountain to the summit,” shares Sovani. “It was tiring, but when we got there the experience was pretty unbelievable… cooking on a mountain top surrounded by ice-capped peaks and watching the sun rise — can you imagine?” Something of a celebrity chef

Milind Sovani

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hometown for Singapore. Lured by the opportunity to become the group executive chef of the Rang Mahal group, he arrived here six years ago and almost immediately made an impact on the dining scene with the establishment of Vaansh, Singapore’s first truly trendy modern Indian restaurant, and a makeover of the main Rang Mahal restaurant at Pan Pacific Singapore. Since then, Sovani has also won the titles of Best Asian Cuisine Chef and Best Chef at the 2006-2007 and 2005-2006 Hospitality Asia Platinum Awards, respectively. Unlike most other chefs, who glean inspiration from their colleagues, he says his biggest inspirations “are not necessarily chefs”. “My inspirations and influences are just people who do things differently,” explains the rebel-with-a-cause. “People who do things with passion give me motivation and ideas. Film-makers, fashion people, social

leaders — I get a kick out of admiring people like that.” As one who professes to love art, so much so that he designed and patented The Song of India’s palette-shaped plates on which he could display his own work, Sovani especially appreciates the aesthetics of De Dietrich appliances. “They look good, and that is especially pertinent in this age of kitchens becoming a lifestyle component of the home,” he says. “Of course, it helps that they’re technologically-savvy, too.” And his tips to preparing these recipes so they turn out picture perfect? “Marination is the most important part of any grilled recipe, so don’t ignore or change the marination time given. It is marination that does the magic. Also, the general rule for grilling is to turn off the heat once the food is 90 to 95 per cent cooked. The remaining heat in the oven will cook the centre, anyway. This is so that the food will retain its juiciness inside.”

Grilled Masala pomfretIngredients (Serves 2 persons)1 pomfret (medium)1 tsp ginger paste1 tsp garlic paste1 tbsp lime juiceSalt to taste

Marinade200g thick yogurt1 tbsp olive oil¼ tsp Garam Masala powder½ tsp Ajwaiin (carum seeds)½ tsp white pepper powderSalt to taste1 tbsp roasted bengalgram flour (roasted in 2 tsp butter)2 tsp butter (for basting)

Method:• Clean the pomfret and keep it whole.• Make 3-inch long cuts/slits with a sharp knife on both sides of the fish at one-inch distance.• Rub pomfret with limejuice, salt and ginger and garlic paste.• For the marinade, mix all the ingredients to a smooth paste.• Evenly apply the paste to the pomfret on all sides.• Marinate for 2-3 hours and cook it in oven with grilling function set at 180-200 degrees Celsius, for 12-15 mins. While cooking, apply butter for basting.• Remove and serve hot with a lemon wedge.

Ingredients (Serves 2 persons)2 QuailsSalt to taste

Tandoori marinade 200g thick yogurt2 tsp red chilly powder1 tsp Garam masala powder1 tsp coriander powder1 tsp cumin powderSalt to tasteFew drops of orange-red color2 tsp mustard oil1 tbsp butter1 tsp Chat masala

Method:• Clean and wash the quails. Make insertions on the breast and leg with a sharp knife for the marinade to penetrate into the meat.• Rub it with ginger and garlic paste, lemon juice and salt and leave aside for 15 mins.• Mix all the marinade ingredients to form a smooth paste and apply it evenly to the quails, and leave it for 2 to 3 hours in a fridge.• Arrange the quails on a skewer and roast it in moderately hot (180 to 200 degrees Celsius) oven for 15 - 18 minutes till done.• Baste it with butter before removing it from the oven.• Serve hot, garnished with onion rings and lemon wedges.

Tandoori Bhuna Bater(grilled juicy quails in Tandoori marinade)

“They look good, and that is especially

pertinent in this age of kitchens becoming a

lifestyle component of the home”

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black magic >The Continuum Induction HobTurn on your culinary magic with the new De Dietrich Continuum Induction Hob. It literally inspires you to cook up a storm with its dark, decadent fascia. This induction hob is waiting for the ‘chef in you’ to whip up pan-fried or sautéed dishes that stir the soul and warms the heart. Controls are at the touch of your fingertips and with precision settings to manage temperature, you’re all set to simmer, boil and fry just about any exquisite ingredient; while keeping your kitchen cool. The Continuum accomodates a wide variety of large or odd size cookware. Its culinary performance is unrivalled – boiling a two-litre pot of water in just under five minutes! Safety wise, it offers a host of innovative features to prevent overheating, protecting your cookware, and ensuring that no accidental start-ups occur. When the party’s over, a simple wipe of a sponge is all it takes to get it looking clean and sleek again. Now everybody’s allowed to indulge in some black magic.

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boldcreations

When we first meet Edward Voon, he is busily stirring his concotion over a De Dietrich induction

hob. Moments later, he tell us to keep away. But it’s not because the 34-year-old executive chef is mysophobic. Rather, it is because Voon is “reverse frying” scoops of chocolate mousse in a saucepan full of a liquid that is crackling away merrily. Just looking at him cook is like being entertained in a theatre. “Watch your hands,” the fair-skin, boyish-looking chef tells me. “This is liquid nitrogen, which means your fingers could

“I can make a cube of watermelon taste like

crispy bacon. It has the same texture as watermelon but the

flavour of bacon. Sounds pretty amazing huh? Yes, it’s a complicated

technique that requires a lot of skill.”

Edward Voon is regarded as a revolutionary chef in Singapore, who creates intriguing dishes based on molecular gastronomy techniques.

fall off if they come into contact with it.” He should know. Voon has no missing fingers, but he does specialise in molecular gastronomy, a branch of food science that explores the physical and chemical processes that occur in cooking. It is an amalgamation of the passions — art, designing and cuisine — that he pursued as a youth in his hometown of Penang. “At the age of 16, I decided to merge my interests and come to Singapore to take up cooking,” he says. “Singapore has very high culinary expectations and offers me more opportunities to develop my skills through participation in competitions. I hope to become a role model for young chefs and to create an impact in the industry with my own style and philosophies.” Those philosophies, he shares, are based on understanding people, passions, products and the basic fundamentals of cooking. It’s no wonder that Voon sits in elite chef circles both locally and internationally. He was, after all, the captain of the Singapore national culinary team who led the contingent to bag the overall champion title at the prestigious Salon Culinaire Mondial 2005 in Basel, Switzerland. Then he was only 32 years old. His fame escalated further when he nabbed gold medals at the Salon Culinaire in Dubai in the same year. He was also chef de cuisine of Dolce Vita Mediterranean restaurant at The Oriental Hotel.

Aurum’s dining and bar area

Edward Voon

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best — from its 21st century design and technology to the products’ durability, De Dietrich sets new trends and values in this industry of culinary expectations. I think the brand has an avant-garde feel and this complements the contemporary food I’m serving at Aurum. And for those who love beautiful kitchens, these appliances are simply alluring!” he laughs. Throughout our interview, it’s hard not to be intrigued by Voon’s skills and talents. He is by far, one of the most unique chefs to set new standards and inject ‘culinary creativity’ in Singapore. Voon even hopes that young chefs will be inspired by what he does and to continue pursuing their passion.

Ingredients (Serves 1 person)

Sous-vide salmon100g Scottish salmon70g sugar20g salt5g dill5g parsley5g basil5g tarragon200ml olive oilMethod:• Cure salmon fillet for two hours.• Mix all herbs and olive oil in vacuum bag with salmon.• Poach in 45 degrees Celsius water for 30 mins in roner (slow cooking machine).

White olive oil30ml olive oil50g maltodextrin5g crimiel3g fizzyMethod:• Mix all ingredients and set aside.

Gazpacho200ml tomato juice

Sous —vide salmon with white olive oil, citrus, lemon, olives, gazpacho gelée

Ingredients (Serves 1 person)

Laksa stock100g lemon grass20g blue ginger30g tumeric, fresh30g dried shrimp60g garlic 200g shallots 300g laksa leaves200g lime leaves 5l water Method:• Place the first seven ingredients in motar to get it crushed.• Place oil and rambal the crushed ingredients.• Add in water and bring to boil then let it simmer to required taste.

Laksa gelatine400ml laksa stock100ml coconut milk2.5g gelatine

Pan-roasted Hokkaido scallops with laksa fluid, spring vegetables and pineapple slaw

Today, he is recognised and applauded for making Aurum as the republic’s first molecular gastronomy restaurant. For the ignoramus, this sort of cooking technique involves the deconstruction of food at their basic, or you might call it, “molecular level”. He shares, “I can make a cube of watermelon taste like crispy bacon. It has the same texture as watermelon but the flavour of bacon. Sound pretty amazing huh? Yes, it’s a complicated technique that requires a lot of skill.” “Chefs should constantly be making positive contributions to the industry, searching for new ideas, staying modest and humble, respecting their clients and fellow workers, and recognising innovation. I’d like to say that this is the sort of creative injection I want to see in the culinary industry and people who want to understand what my cuisine is all about should come to Aurum. I believe one has to dare to break the rules of cooking to discover new flavours, compositions and textures — we must allow our imaginations to take control,” he mentions. He also emphasises, “As chefs, it’s important to stick to your guns or beliefs and follow your dreams. I never allow anyone to undermine my skills or talents, not even the most acerbic food critique!” He cites innovative chefs like Thomas Keller who has three Michelin-stars under his belt as his mentor and teacher. Keller is the sort of chef who has no qualms about serving hamburgers with wine at one of his California restaurants, Bouchon. Voon’s other inspirational chef is the famed El Bulli-trained Paco Roncero, who is well known for his molecular creations. Explains Voon, “If I am inspired by something I see, I interpret it into something special to me. And that defines my recipes.” Just then, he interrupts our interview and merrily swirls the laksa mixture in an emulsifier that’s simmering in a pan of water. He then offers us a dollop of the mixture and it tastes scrumptiously like the real thing! He proceeds to decorate the second dish with the emulsion and other garnish like berries and flowers. Just watching him at work, we immediately sense the palpable passion for his job. To produce results, he says, one must cook with sincerity and patience, and dare to try and fail. Of course, quality equipment helps, too, and Voon appreciates De Dietrich appliances for their “avant-garde vision, futuristic technology and top-notch performance”. “The brand is a harmony of the

“The brand is a harmony of the best – from its 21st century

design and technology to the products’ durability,

De Dietrich sets new trends and values in

this industry of culinary expectations”

100ml soda water400g red pepper200g roma tomatoes20g garlic10g basil20g cucumber10g red onion8pcs gelatin10ml sherry vinegarMethod:• Marinate all vegetables for 24 hours.• Fine strain, add gelatin and set aside.

Lemon gummies200ml lemon juice100ml olive oil8g gelatinMethod:• Add all items in thermomixer and set for a day.

Black olive gummies200ml olive juice100ml olive oil8g gelatinMethod:• Add all items in thermomixer and set for a day.

Citrus salad150ml olive oil50ml oyster juice80g blood orange80g pink grapefruit80g orange10g cilantro10g raspberry nitro20ml champagne vinegarMethod:• Peel all citrus and portions into wedges.• Mix with all the rest of the ingredients and season to taste.• Squeeze all the citrus juice, mix in the dressing and set aside.

Assembly and plating:Arrange the dish starting from the salmon right down to the citrus salad.

Note: Sous-vide, a French term for ‘‘under vacuum’’, refers to vacuum-sealing food in a plastic bag and cooking it in a low-temperature water bath. Proponents claim that it maintains the natural flavors, nutrients and textures of food better than other methods.

1pc siphonMethod:• Boil laksa stock with gelatine.• Pour coconut milk, stir well and bring to boil.• Blend gelatine into mixture using hand blender.• Pour in siphon with 1 gas charger and set aside.

Vegetables20g yellow baby beet20g pink radish 20g baby carrot 20g baby turnip 200ml pickling water40g butter 20g bacon, chopped1 sprig lemon thyme5g garlicMethod:• Bring pickling water to boil and cook all vegetables.• Sautee chopped bacon,

garlic and vegetables with butter.• Add seasoning and thyme to taste and set aside.

Pineapple slaw100g Hokkaido scallop30g pineapple10ml olive oil 5g red onion 3g red chilli3g coriander leaves5ml raspberry vinegar10g sugarMethod:• Pan roast scallops with butter and olive oil till medium cooked.• Slice all ingredients, mix well and set aside.

Assembly and plating: Start with the laksa stock preparation and work down to the pineapple slaw used as a side garnish.

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soulcookingBonta’s contemporary loft-like interior, with its elegant fittings, is a far cry from a young Italian boy’s backyard kitchen in Bergano, Italy. But the latter is what ignited Bonta’s partner-chef Luca Pezzera’s passion for cooking almost 40 years ago.

As a young boy, Pezzera watched his neighbour cooking, working the dough and smelling the aromas coming out of the wood fired oven; this

left a deep impression on him. Graduating from the prestigious San Pellegrino School of Hoteliers in 1986, Pezzera has spent the past 20 years pursuing his passion across the globe in countries such as Turkey, Jordan, Switzerland, Scotland, Dubai and most recently, Indonesia, where he pioneered and established Scusa, one of the Indonesia’s best Italian restaurants. While in Indonesia, he won the Best Restaurant Award in 2006 (Jakarta Kini) and Indonesian Black Box Competition 2005. Since his childhood, Pezzera had dreamed of becoming his own boss, with his plans finally coming into fruition with the opening of his first entrepreneurial base in Singapore — Bonta. He says it is Singaporeans’ affinity to food that makes him feel at home here. Don’t let Pezzera’s easy-going nature fool you. For a culinary master who is almost impeccable in his craft, he is fussy about his already-perfectly-executed dishes that he considers art. It is this passion that ensures every morsel is fit for a king’s table. And in fact, he has had the pleasure of cooking for royalty — King Abdullah II Bin Hussein of Jordan, as well as the queen of French cinema, Catherine Deneuve. Having cooked for many other prestigious clients, too, such as action star Sylvester Stallone and Indonesian president Susilo Bambang Yudhoyono, you wonder if

For a culinary master who is almost impeccable at his craft, he can still quibble about his already-perfected

dishes that he considers art.

Bonta’s alfresco dining area

Luca Pezzara

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of the chef’s clients and friends have been known to travel to Singapore to satisfy their cravings for his scrumptious creations. For inspiration, Pezzera looks to Chicago chef and restaurateur, Mr Charlie Trotter. He says, “I am impressed with (Trotter’s) choice of ingredients, the quality and presentation of his food, and the

Pan roasted Korobuta pork rack served with caramelised, black figs and wild berry sauce

Ingredients (Serves 1 person)300g Korobuta pork rack100g boiled purple potatoes1 pc black fig50g Mostarda di Cremona40g demi-glace sauce5g fried leeks chips5g eggplant chips5g red wine vinegar15g white sugar10g extra virgin olive oil5g butter20g fresh, wild mixed berries

Method:• Preheat the pan on the induction hob and add some olive oil.• Season the pork rack and cook in the pan for 4 to 5 mins until medium well.• Slice the purple potato in 1-cm thickness. • In separate pan, pour the olive oil and sauté the potato until crispy.• Peel the figs, cut in half, dust them with white sugar and sauté in butter until caramelised.• For the wild berries sauce; melt the sugar and the red wine vinegar in a pan.• Add the wild berries and sauté for few seconds then add the demi-glace, let it simmer to a sticky consistency and place aside.• Arrange the purple potato on the plate and place the pork rack on it.• Spread the mostarda di cremona on the rack.• Garnish with leeks and eggplant chips.• Drizzle the wild berry sauce around the rack and serve.

Ingredients (Serves 1 person)2 pcs sliced duck liver (50g each) 2 pcs rosemary lavash (5g each)Salt and pepper to taste8g semi-dried moscato grapes10g Mesculum lettuce 5g balsamic dressing 2 pcs cherry tomatoes4g micro herbs5g 25-year-old balsamic vinegar

Method:• Heat the pan on the induction stove to power 10.• Season the duck liver and pan-fry until crispy.• Remove the duck liver and set aside.• In a bowl, toss the lettuce, semi-dried moscato grapes, cherry tomatoes with the balsamic dressing.• Place a small amount of lettuce with the moscato grapes on the plate. Arrange one slice of lavash on the lettuce and slice of duck liver.• Repeat the same steps with the remaining ingredients by creating a small pyramid.• Drizzle with the 25-year-old balsamic vinegar.• Garnish with cherry tomatoes cut in half and micro herbs and it’s ready to serve.

Pan-fried duck liver

ambience and holistic experience of dining in his restaurant.” Charlie Trotter was inducted into the esteemed Relais & Chateaux group in 1995 and in 1998 was accepted as a member by Traditions & Qualité. It was also named Wine Spectator’s Best Restaurant in the World in 1998 and received 10 James Beard Foundation awards, including that for 2000’s Outstanding Restaurant and 1999’s Outstanding Chef. Pezzera also has great admiration for his mentor, Mr Sergio Mei Tomasi, executive chef of the Four Seasons Hotel Milan. Tomasi won gold and silver medals for the Italian culinary team in the Culinary World Cup in 1996 and was named Chef of the Year in 1998 by Campione d’Italia. Pezzera credits him for instilling the values of dedication to his craft and for helping him start his career in five-star hotels. Pezzera is his own harshest critic and constantly challenges himself to create exciting cuisine by experimenting with new combinations of flavours and ingredients. “The food has to be healthful and look appetising with vibrant colours. And it has to be delightfully palatable and deliver flavourful sensations. That makes a truly satisfying gastronomic experience,” he says. As with any committed artist, the tools of a chef’s trade are just as important as his creativity. Pezzera only uses top-quality ingredients, and to ensure ultimate perfection of each dish he says, “I loved the fact that The De Detrich induction hob allowed me to control the cooking temperature precisely, and this helped me to maintain the freshness and texture of the ingredients.” Pezzera also appreciates the induction hob’s ability to deliver heat that is strong and steady, and its easy-to-use touch interface and streamlined design. In addition to an education in the art of Italian gastronomy and a fully satiated belly, Pezzera leaves us with a nugget of wisdom, “Everything you do, do it with passion and put in 100 per cent.”

“I loved the fact that the De Detrich induction

hob allowed me to control the cooking

temperature precisely, and this helped me to

maintain the freshness and texture of

the ingredients.”

Pezzera is being ironic when he says his favourite ingredient is flour. However, he explains that “a great dish can have humble beginnings; flour can create a great foundation and you can transform it into so many dishes”. “My cooking style is just simplicity with emphasis on using the freshest, top quality ingredients, with a keen sense of taste, texture, presentation and execution. I am largely influenced by the ingredients and cuisine of Northern Italy, very authentic yet with my personal signature modern touch,” he says. From the ordinary palate to the refined taste buds, it is this signature touch that has garnered Pezzera a loyal following. With his combination of culinary skill and personable charm, it’s not surprising that some

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americandreamUnlike many other chefs’ early influences, it was a tattoo of red and yellow flames that got Shawn Armstrong, chef de cuisine of The Cliff at Sentosa, all fired up about cooking.

The burly and friendly American-born 34-year-old chef says, “I enrolled in a culinary school in

Austin, Texas when I was 22, after a stint at a large corporate restaurant group. During my time at the school, I worked for a fine dining Italian restaurant in Houston and it was there that I learned that cooking could be exciting and adventurous. This was mainly due to the chef, who had a tattoo of red and yellow flames on his head, and his contemporary style of cuisine. That really inspired me to pursue a chef career.” Armstrong later moved on to the upscale American seafood restaurant McCormick’s and Schmicks, which he refers to as “the seafood version of Morton’s”. And it was here, he says, that he established a love for ocean catch and was taught how fresh ingredients could really make a difference. Today, it’s not difficult to see why Armstrong is well known for his fresh, innovative seafood creations — there can’t be that many restaurants that offer a more rigorous training ground for chefs who want to work

“I also constantly push myself and my team to achieve and go beyond the standards we have built

our reputation on.”

through”. But, he emphasises, the real inspiration comes from the ingredients themselves. Since Armstrong loves to work with “true seasonal products”, these could mean anything from Kyoho grapes and truffles to fresh morels and wild Copper River salmon. “They’re high-quality products and we don’t get to use them often,” he explains of his fascination with seasonal produce. After picking a main ingredient to work into his menu, he begins asking himself, “What pairs nicely with the ingredient, and what will make it more complete?” “Once I have decided on the main ingredient, I begin to break it down from there — what type, what garnish and what cut to use if it’s a piece of meat, for example” says the chef. “I also like to have a good balance of cooking methods on my menu — there should be a variety of sautéed, braised and grilled items, and more. The cooking methods, garnishes, main ingredients… these

The Cliff

with seafood than McCormick’s. The restaurant has a mind-boggling array of seafood — between 30 and 45 species of seafood ranging from black-tip sharks to razor clams are offered at any one time — and menus that change daily. Since then, the burly man with the baby-blue eyes has worked in Hong Kong and the Maldives, after which he took the leap and landed at The Cliff in 2004. But his culinary philosophies have changed little from those days at McCormick’s. “I like to keep things simple and fresh,” he tells us when asked about his style of cooking. “I also constantly push myself and my team to achieve and go beyond the standards we have built our reputation on.” The chef, who wrote the Archipelago Press-published cookbook Seafood: Recipes from The Cliff in 2005, says he gets many of the ideas for his creations from his personal collection of “tonnes of cookbooks that I love to look

Shawn Armstrong

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Black ink risotto with sautéed squidIngredients (Serves 6 persons)Risotto 1 tbsp olive oil250g Carnaroli or Arborio risotto1 tbsp white onion, minced100ml white wine400ml warm chicken stock2 tbsp grated parmesan cheese15 to 20g squid inkSalt and pepper to taste

Squid1 tbsp olive oil240g squid, thinly sliced1 tomato, skinned, seeded and diced1 tsp espalette pepper (chilli flakes)2 tsp parsley, finely chopped1 garlic, mincedSalt and pepper to taste

Crisp parsley30 large parsley leavesOil as needed

GarnishingThinly shaved parmesan as needed

For crisp parsley• Tightly cover plate with cling film, brush with olive oil and lay parsley leaves flat on cling film.• Microwave on high for 3 to 5 mins or

until parsley is crisp.

For black ink risotto• Heat sauce pan on medium heat. Add oil followed by rice. Stir until rice is well coated.• Add onion and wine. Stir frequently until all the wine is absorbed.• Add warm stock about 100ml at a time. Continue to stir frequently so that the rice will not stick and the starch will release from the rice. Finish with all the stock. • Test rice for al dente texture. Add more stock or water if necessary.• Stir in grated parmesan and squid ink. Season with salt and pepper.• Prepare the squid while finishing the rice.

For sautéed squid• Heat 1 tbsp olive oil in sauté pan over medium-high heat.• Add squid, tomatoes, espalette pepper, parsley, garlic and seasonings. Sauté for about 30 seconds to 1 min until squid is just cooked through.Assembly and plating:• Spoon risotto onto centre of plate. Top with squid, shaved parmesan and crisp parsley.

Ingredients (Serves 4 persons)12 scallops, shelledSalt and pepper to taste

Cardamom sugar 4 cardamom seeds4 tbsp sugar

Beetroot purée2 beetroots½ vanilla pod, seeds scrapedand reserved1 shallot, minced1 tsp parsley, minced2 tbsp balsamic vinegar2 tbsp olive oilSalt and pepper to taste

Pineapple anise compote½ pineapple, diced into 4mm cubes2 star anises2 tbsp sugar

For cardamom sugar• Toast cardamom seeds in dry pan until fragrant.• Place in blender or coffee grinder and puree until it becomes a fine powder.• Filter through fine mesh sieve.

For beetroot puree and beetroot salad• Trim ends of beetroot and place in a pot of lightly salted water and boil until

Cardamon seared scallopsare all factors that can be changed and in changing them, I can show that my cuisine is always evolving and that I am constantly trying to improve.” For this book, Armstrong has chosen to use a De Dietrich induction hob to produce two seafood dishes — cardamom seared scallops, and black ink risotto with sautéed squid. When asked about this choice of cooking equipment, he says, “At The Cliff, the induction range is our primary tool for cooking the majority of our menu items. So, I really wanted to reflect what was going on in our kitchen.” He finds the premium French brand an excellent choice because of its aesthetics, ease of use and durability. “I find the Zoneless Continuum Induction hob a cut above the rest because of its quick heat transfer capabilities,” says the chef.

Of his reason behind choosing these recipes, Armstrong says he picked them because of their “ease of preparation, taste and visual appeal”. He explains, “Both recipes are simple to prepare and will definitely impress your guests with their sublime taste and dramatic presentation.” To sauté the seafood in both recipes, start by heating a dry (preferably Teflon or non-stick) pan on medium-high heat. When the pan is hot, add enough oil or clarified butter to just coat the bottom of the pan. “Only add in the seafood once the oil starts to smoke,” says Armstrong. “This will give it a nice colour and a crisp texture.” It seems the biggest lesson this chef has to share, however, is that one must be unafraid to change and improve. “I get ideas that look great in my mind, but often, they need to be modified before the food is on the plate,” he says. “So, an idea is only where the evolution begins.”

they are tender (about 40 mins). Strain and reserve some of the liquid.• Cool beetroot slightly and remove skin with hands. You may want to wear gloves.• Dice 1 beetroot in small 2mm cubes and mix with shallots, parsley, 1 tbsp balsamic and 1 tbsp olive oil.• Season with salt and pepper and chill.

For purée • Prepare other beetroot as per above. Chop roughly and place in blender with a little of the reserved cooking liquid and vanilla seeds scraped from the pod, puree until smooth. Season with salt and pepper. Re-warm the purée.

For pineapple anise compote• Combine pineapple, sugar and cardamom in a pot and cook over medium heat until sugar is dissolved and compote is thick.

Assembly and plating:• Season scallops with salt and pepper.• Dust one flat side with cardamom sugar and sauté in hot oiled pan on an induction hob for about 30 seconds each side.• Place compote on plate, top with scallops and garnish with beetroot salad, beetroot puree and drizzle over remaining balsamic vinegar and olive oil.

“At The Cliff, the induction range is our

primary tool for cooking the majority of our

menu items. So, I really wanted to reflect what

was going on in our kitchen.”

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< perfect brewThe Espresso Coffee Machine

One of life’s simplest pleasures is enjoying a great tasting cup of coffee. Look to De Dietrich’s fully automatic espresso machine to craft that perfect cuppa in a few minutes. The new espresso

coffee machine is focused on delivering a barista-approving brew in the comfort of your own home. It flaunts technology to heat water to 85 degrees Celsius, grind your beans and to

produce at least ‘15 bars’ of pump pressure to eke out all the essential aromas from the ground beans. Absolute connoisseur

coffee is delivered every time! And with a built-in frothing system and a steam nozzle, an excellent cup of cappuccino

or latte is out before you can say ‘‘Jack Robinson’’. Now that’s technology which is inspirational and smart!

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CHEFS of De Dietrich 61

It’s a pretty big deal when an Italian trades time that could be spent

playing or watching football – one of Italy’s greatest passions – for another activity. But even at a

young age, Gabriele Piegaia knew he had other flames to fan.

italianflair The rosy-cheeked executive chef of Senso Ristorante and Bar, who is from the town of Lucca in Tuscany, says

he has always wanted to cook and even gave up playing football with his cousin for a whole summer after he decided to observe his grandmother at the stove instead. He was only 6 years old then. The driven youth spent another summer learning culinary skills during a secondary school attachment at a Tuscan hotel institute before post-graduation wanderlust carried him overseas, where his skills and diligent attitude found him work at several prestigious restaurants in the United States, England and Egypt. At 31, Piegaia has settled in Singapore, which he calls “a new world full of different tastes, ingredients and very creative people”, but still holds strong one cooking philosophy he picked up from his hometown, a city rich in fresh produce: He is adamant that only the freshest ingredients are used in his creations. When asked about the ideas behind these dishes, he says he draws inspiration from those childhood days, among other things. “There is inspiration everywhere, so never limit yourself,” offers the sociable man. “Anything from childhood memories, to smells, colours and close friends… they all play a part.” “The key is to always be on the lookout for inspiration. Sometimes, they will come to you when you least expect it. I always keep a pen and memo with me to write down any sudden bursts of ideas. Creative people should always do it; no thought should be wasted.”

Piegaia — who lists chef Roberto Carani of the Antica Osteria del Bai restaurant in Genoa, Italy as one of his biggest culinary influences — is known for lacing the tradizionale with a nuovo touch (i.e. traditional with a new touch). Some of his innovations include fresh pappardelle topped with duck confit and braised eggplant, and poached pears stuffed with panna cotta. His recipe for success? The chef advises making sure that all ingredients are ready before cooking and getting to know your appliance, as “it can then become a great friend”. He adds, “De Dietrich appliances are a cut above

“The key is to always be on the lookout for

inspiration. Sometimes, they will come to you

when you least expect it. I always keep a pen and memo with me to write

down any sudden bursts of ideas. Creative people should always do it; no

thought should be wasted.”

Senso Ristorante and Bar Main Dining Room

Gabriele Piegaia

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frother to make me a cappuccino but that’s too bad because the next chef is already waiting to use it! But I think key to a great cuppa is the technology itself. I must admit that De Dietrich has taken great strides in making the most difficult of tasks so simple to execute. Technology should be made simple, don’t you agree?” Here’s one Italian chef that is brimming with passion, and it is this passion that becomes the driving force behind his successful Senso Ristorante and Bar. And regular patrons have this to say about the establishment, “Magnifico!”

the rest because the company really understands what is important in a kitchen. They are practical and you don’t need a manual to use them. Plus, they’re made of prime materials that are easy to clean. It’s an honour for me to cook in such a prestigious kitchen.” Having a good know-how of your tools and ingredients plus excellent teamwork among staff, he says, “equals a happy kitchen and happy customers — it’s that

simple. Always have that as a rule-of-thumb and you will get the results you want”. Here, Piegaia has chosen to use a De Dietrich Espresso Machine to brew a cup of espresso in order to make tiramisu, the traditional Italian dessert, as well as infuse what is typically a Chinese dish in Singapore — coffee pork ribs — with an Italian twist. “Coffee is an interesting ingredient that can add a different facet to your dishes,

Ingredients (Serves 1 person)9 egg yolks125g sugar250g Mascarpone cheese50g Marsala Wine24 Ladyfinger cookies2kg cream4 cups espresso1 tsp cocoa powderSprig of mint leavesHandful of raspberries

Method:• Beat all the yolks and sugar till creamy• Fold in the Mascarpone cheese into the egg mixture.• Lastly fold in the whipped cream.• Prepare the cups or glasses: First, add the mascarpone cream then add the ladyfinger cookies soaked in espresso, follow by the mascarpone cream again.• Decorate with powdered cocoa, fresh raspberries and a sprig of mint leaves.• Ready to serve.

Tiramisu

Ingredients (Serves 1 person)12 pieces of pork ribsSprig of rosemary1 clove of garlic2 tbsp olive oil 15g salt5g freshly crushed black pepper1 cup brown sauce10g butter4 cups espressoRoasted coffee beans

Method:• Marinate the pork ribs with rosemary, garlic, olive oil, salt and pepper.• Grill the pork ribs for 10 mins till light brown.• To make the sauce, add 4 cups of espresso in a pot and reduce the liquid to half by boiling. Now add in the brown sauce, after which you whip the sauce with butter.• Put the grilled pork ribs on a plate, top it with the sauce, and then garnish with coffee beans and rosemary.

Pork ribs with rosemary and garlic with espresso sauce

“I must admit that De Dietrich has taken

great strides in making the most difficult of tasks so simple to

execute. Technology should be made simple,

don’t you agree?” especially with its unmistakeable aroma,” he says. “But many people often just see it as a drink. I would like to show that the De Dietrich Espresso Machine could be used for preparing both conventional and unconventional dishes, too.” When asked to comment about the appliance, he smiles, “It’s great that this machine can really whip a cup of delicious espresso so quickly. All the aromas are intact and just smelling it inspires me to create more dishes or desserts. Best of all, it’s idiot-proof and anyone in the family can use it. Hmm, if I had time, I would probably use the milk

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CHEFS of De Dietrich 65

sweetinspirationsThe 33-year-old executive pastry chef

of Canelé Pâtisserie Chocolaterie, one of the restaurants under the Les

Amis Group, has represented Singapore in numerous international culinary events in Luxembourg, France and Malaysia. He has won medals for his creations at competitions such as the Food and Hotel Asia International Salon Culinaire, and at the age of 27, he became the youngest pastry chef ever to helm the kitchen of five-star The Hilton Singapore. His youthful-looking round face crinkling into a smile, Pang admits that he begun his training as a cook at the Singapore Hotel and Tourism Education Centre (Shatec) in 1993. “But during my industrial training attachment, I was always rostered to work in the pastry kitchen because they were short on staff,” he says. “So, my passion for pastry making slowly grew because the work is very wide-ranging… from cakes and chocolate work to sugar work and desserts, the challenges in this field are never-ending. A pastry chef makes everything from scratch with just flour, butter, sugar and eggs — it’s cooking in its rawest form.” After graduating from Shatec, he decided to get a career out of pastry and applied to more than 70 establishments in Europe to further hone his skills. His efforts paid off — he was accepted to train at Pasteleria Totel in Alicante, a town five hours from Madrid in Spain.

“So, my passion for pastry making slowly grew because the work is very wide-ranging…

from cakes and chocolate work to sugar work

and desserts, the challenges in this field

are never-ending.”

If Pang Kok Keong had a penny for each culinary accomplishment he has under his belt, he would be nearly as rich as one of his delectable desserts.

That award-winning patisserie is helmed by one of Spain’s most innovative chefs, Mr Paco Torreblanca, who is also widely regarded as one of the best pastry chefs in the world. The legendary Spaniard is known for employing original but stunning techniques on unconventional ingredients such as isomalt or dried cornstarch.

Canelé Pâtisserie Chocolaterie

Pang Kok Keong

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concoctions perfectly”. “I’ve used De Dietrich appliances for more than eight years,” says Pang. “During this time, I’ve come across many other brands, but De Dietrich’s technology and design are something I absolutely appreciate. I love good-looking products that are also functional and durable — which is why I’ve fitted a De Dietrich induction range, oven and exhaust hood into my new kitchen. I can quite safely say that the company’s products are industrial strength proven.” “Does one need anything other than quality appliances to carve out a similar candy-coated career,” we ask before our interview ends. And Pang responds with this piece of advice, “Never be afraid of failure. It will only make you a better cook!”

Ingredients (Serves 1 person)250g cream45g glucose350g Valrhona pur caribe 66%75g soft butter120g hazelnuts

Method:• Bring cream and glucose to boil.• Chop the chocolate.• Pour the cream mixture into the chopped chocolate slowly and make a smooth emulsion.• Pour it into a suitable frame to achieve a 10mm thick slab• Refrigerate at 16 degrees Celsius to crystallise overnight to form the ganache. • Roast the hazelnuts at 150 degrees Celsius for approximate 15 to 20 mins and then leave it to cool and set aside for garnish.• The next day, remove the frame from the ganache and turn it over to a cutting board and cut into approximately 2.5 x 2.5cm squares.• Garnish coarsely broken hazelnuts and serve with a hot cup of coffee.

Opera “On my way”

“Most of the top pastry chefs hail from Spain, including Albert Adria and Oriol Balaguer, have trained under Torreblanca,” says Pang, “so it was an honour to have worked in his kitchen. I also had the privilege to train under Mr Eric Perez in sugar work — and you don’t know what busy means until you’ve met Perez! He runs multiple pastry shops in Bangkok and Shanghai and does consulting work for international pastry brands. For someone that busy to spend his time training me, I just feel awfully grateful.” Our interview with the young maestro sounds like a ‘who’s who’ of the patisserie world, with so many people that he was fortunate to work with. Pang also shares that he has other mentors and these include some of Singapore’s most talented pastry chefs — Philippe Egalon, Daniel Tay, Kenny Kong and Gottfried Schuetzenberger among them — and cuisine chefs such as Otto Weibel and Emmanuel Souliere, all of whom he says

have “moulded me into what I am today.” Such an extraordinary career, yet it all began with a rather — in Pang’s own words — “clichéd” start. “Yes, my first influence was actually my mum,” he tells us with a grin. “One of my earliest memories of childhood is of all the delicious food my mum made, and of me chopping and cutting the ingredients for her and watching her cook.” It’s unsurprising then, that his cooking philosophy is to “respect the traditions” despite his inspirations being radical culinary icons such as Torreblanca, Spanish molecular gastronomy specialists Ferran and Albert Adria, French avant-garde pastry chef Pierre Herme and English enfant terrible Marco Pierre White. Indeed, his favourite ingredient, too, is rather conventional — chocolate. But it’s only because Pang knows this product so intimately that he favours it. In fact, he

adores this ingredient so much that he can wax lyrical about it. “In recent years, thanks to the discovery of single estate cocoa, chocolate manufacturers have been producing delectable single-estate chocolate couverture to the delight of pastry chefs such as myself,” he says. “I can absolutely appreciate the different characters of each estate where the cocoa is produced. It’s much like wine.” When asked how he comes up with new recipes, such as the dark chocolate Noisettine and the Opera My Way, that utilise an espresso machine, Pang says charmingly, “I think a lot!” He adds, “I don’t normally use the coffee brewed from an espresso machine, but this time I decided to go this way with the De Dietrich Espresso Machine as it fits my two

Noisettine

“I love good-looking products that are also

functional and durable — which is why I’ve fitted a De Dietrich

induction range, oven and exhaust hood into my new kitchen. I can

quite safely say that the company’s products

are industrial strength proven.”

Ingredients (Serves 1 person)

Coffee Espuma500g cream5 yolks75g sugar140g espresso

Method:• Bring cream and espresso to boil, mix sugar and yolks together.• While cream mixture is boiling, temper in the yolk mixture and cook to 85 degrees Celsius, strain and cool in an ice bath.

Crème Chocolat160g cream375g milk60g sugar85g yolks200g Valrhona’s Manjari 64% (chopped)

Method:• Bring cream and milk to boil.• Temper in the sugar and yolks as per coffee espuma.• Strain and add slowly into the chopped chocolate making a smooth emulsion.• Set aside in chiller overnight.

Espresso Jelly250g water80g marsala wine80g sugar8g gelatine leaf170g espresso

Method:• Bring water, marsala and sugar to boil, pour into the softened gelatine leaf and fresh espresso.• Stir well and set aside.

Chocolate almond fudge cake90g cream cheese180g butter345g sugar165g eggs130g flour60g cocoa powder110g almonds, chopped

Method:• Whip the cream cheese and butter and sugar till smooth.• Add eggs slowly into the mixture.• Sieve the flour and cocoa and add to the egg mixture.• Add the almonds.• Place in an appropriate frame and bake at 160 degrees Celsius for approximately 30 to 40 mins.

Almond Nougatine200g whole almonds with skin40g sugar15g water15g butter

Method:• Bring sugar and water to a boil and add almonds.• Cook over medium high heat to caramelise the sugar and roast the almonds.• Remove from heat when a nice amber caramel is achieved and then add butter.• Keep in air-tight container.

Assembly and plating:• Fill a siphon with the coffee espuma mixture with two nitrogen chargers. Cut out the fudge cake in approximately 15 x 2.5cm and place in centre of the plate. Quenelle the dark chocolate cream, pipe out the espuma and sprinkle the almond nougatine over the espuma.

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CHEFS of De Dietrich 69

globalexotica

The Milanese chef de cuisine and partner of the much-lauded OSO Ristorante along Tanjong Pagar

Road is fluent in Italian, French and English and has a strong knowledge of Japanese, thanks in part to his work experience around the globe. He’s taught at Le Cordon Bleu Paris and at the Bice Cooking School in Tokyo, written a cookbook as well as for a French food magazine, and worked in Japan, France, Italy and Monaco, among other places. When we first learned of all the accomplishments of the man who’s been featured in a book called Hot Chefs — the 40 Most Recognised Chefs Worldwide, we think: “Is there anything this man cannot do?” But there is — occasionally, he won’t be able to produce, say, the tomato salad on his menu when the correct tomatoes cannot be acquired. “Because if I cannot

“Because if I cannot find the exact ingredient

that I am looking for, there is no point in me

providing cuisine that is not authentic”

find the exact ingredient that I am looking for, there is no point in me providing cuisine that is not authentic,” he says. Alas, success eludes even a perfectionist sometimes. Even in his youth, Chiarini was meticulous about doing things just so. Says the cheery, bald chef, “I started by learning all the different styles of cuisine from the best hotels and restaurants in the world. I also went to humble eateries to learn the oldest Italian style of cooking, and to top restaurants to learn advanced cuisine. I chose to do this so that I

Chef Diego Chiarini has been called an overachiever, and that’s not far from the truth.

OSO’s interior

Diego Chiarini

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partners. He left the restaurant four years later to open OSO, which has since garnered a reputation as one of Singapore’s top dining establishments. It has also been voted the country’s best Italian restaurant. Chiarini has put his experience to good use at his second Singapore venture, offering a range of multi-regional treats from Italy. He has no particular culinary philosophy, he says, except to “maintain the original flavour of each ingredient in the dish”. As such, his pet ingredient is equally humble: Potatoes. “I favour working with potatoes as this is the only ingredient that is versatile enough to make many recipes with,” he says. “We never stop making new recipes.” So far, his innovative creations have included a fish, scallop and prawn salad garnished with a ring of chilled papaya filled with parsley dressing, clam linguine in a basil pesto sauce blended with cheese, and a roasted cod fillet merluzzo alongside rosemary potato puree. “I like experimenting with new ingredients and their combinations, and viewing them from another angle,” says Chiarini. It’s clear aesthetics appeal to him as much as flavours, which is why he says he admires De Dietrich appliances. “They are great for professional use,” he says. “And better still, they are durable.” Charini also confesses that he uses both De Dietrich appliances in his restaurant and in his home kitchen, and De Dietrich induction hobs are used in OSO to whip up his culinary creations. For this book, Chiarini has chosen to share two recipes using a De Dietrich espresso machine. The intention, explains the chef, is to show that traditional desserts can be made with such a modern machine, too. “These recipes are also quite unusual,” he adds, “and it’s easy for people with basic cooking knowledge to follow as well. Plus, you can add your own final touches to ‘personalise’ the dishes before your guests sit down to eat!”

would know every aspect of my job from A to Z.” Indeed, it seems this award-winning chef has really gone places when it comes to cooking, having worked in prestigious venues such as Bice at the Tokyo Four Seasons Hotel, which has been voted one of the 10 best Italian restaurants in the world, and Carpaccio in Paris’ opulent Royal Monceau Hotel. The latter was voted one of the French capital’s best restaurants in a Henri Gault (a French journalist and food critic named by the New York Times as a “champion of nouvelle cuisine”) food guide. Chiarini has even worked alongside culinary great chef Alain Ducasse at Monte Carlo’s Hotel de Paris, whom he cites as one of his biggest inspirations. Ducasse had simultaneously held a three Michelin-

star ranking in three countries until he closed one of his restaurants in New York last year. The French chef currently owns Monaco’s Louis XV restaurant and another eponymous eatery at the Plaza Athenee in Paris, and he has recently opened another at the St Regis Hotel New York. When asked to share another of his inspirations, Chiarini names his wife but adds, with a twinkle in his eye, “when she cooks, that is”. The chef moved here in 2000 so that he could set up the Italian restaurant Senso with three other

Ingredients (Serves 4 persons)4 peaches, ripe25g sugar100ml red wine10g ground coffee2 pcs gelatin sheet

Method:• Slowly cook all ingredients together for 1 hour.• Put into the martini glass, let it set and keep in the fridge.• At the time to serve, prepare the cappuccino foam using the De Dietrich froth maker, then add cinnamon powder.

Peach and red wine jelly with hot cinnamon cappuccino “spuma”

Ingredients (Serves 4 persons)200g sugar 100g butter3 yolks3 egg whites100g white flour100ml milk175g Mascarpone cheese

Method:• Mix the butter together with half of the sugar until melted, add the yolk one by one and then the flour then let it rest for 15 mins.• At the same time mix together the mascarpone cheese with the milk, after that add into the previous yolk mélange. • Wisk the white eggs together with the remaining sugar until solid and form peaks. Next, add the other ingredients.• Add a big cup of coffee into a Bain Marie and cook in the oven for 15 mins at 180 degrees Celsius.• Once cooked, prepare cappuccino froth by using De Dietrich froth maker, add to the top of Bain Marie and serve.

Oven baked mascarpone cheese “affogato” with cappuccino

It’s clear aesthetics appeal to him as much

as flavours, which is why he says he admires De Dietrich appliances.

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SingaporeTo view the full range of De Dietrich Appliances, visit:La Gallerie De Dietrich120 Lower Delta Road#01-04 Cendex CentreSingapore 169208Main line: 6508 4600Fax: 6273 0422

Brandt Asia Pte Ltd (Sales & Marketing Office)7 Jalan Kilang #03-01Singapore 159407Tel: 6508 4648Fax: 6476 4188Email: [email protected]: www.dedietrich.com.sg___________________________

AustraliaMajor Electrical Appliances (MEA)104 Vanessa Street, Kingsgrove,NSW, Australia 2208

Showroom:35 Centre Road, Scoresby,Victoria, Australia 3179Freecall Tel (In Australia): 1300 553 720Freecall Fax (In Australia): 1300 553 719

Email: [email protected]: www.dedietrich.com.auDe Dietrich sold exclusively in Australia through Clive Peeters and Rick Hart stores.__________________________________

CambodiaD.H.T Cambodia Ltd38Eo Street 144Phnom PenhTel: + 855 23 219 513Fax: + 855 23 214 487Email: [email protected]: www.dht-cambodia.com.kh_______________________________

DubaiBrandt Middle East Pte LtdOffice #LB180806Tower A/Eighth FloorLobby 18Jebel Ali Free ZoneDubaiUnited Arab EmiratesEmail: [email protected]______________________________

Hong KongGilman Home AppliancesShowroom:3rd Floor,1 Duddell Street, CentralHong KongTel: + 852 25525 1938Email: [email protected]: www.dedietrich.com.hk

IndonesiaPT. Panca Wisesa Adhika Jl. Cideng Timur No. 56Tel: + 6221 380 0386/0311 Fax: + 6221 380 2022Email: [email protected]

Showroom:Jakarta: Jakarta Design Center, 2nd floor, Jl. Gatot Subroto Kav. 53, SlipiTel: + 6221 572 0528/38Fax: + 6221 530 4718

Surabaya: Jl. Tidar No. 36Tel: + 6231 546 1153/3045Fax: + 6231 547 9339

Bali: Jl. Teuku Umar No. 222ATel: + 6236 125 5037/38/39Fax: + 6236 123 8408

Email: [email protected]: www.dedietrich.co.id____________________MalaysiaMaldric Sdn BhdNo. 9 Jalan PJU 3/42Sunway Damansara47810 Petaling JayaSelangor Darul EhsanMalaysiaTel: + 603 7885 0677Fax: + 603 7885 0722Email: [email protected]_________________________

New ZealandPrestige Appliances NZ LimitedP.O. Box 305 555Triton Plaza, AlbanyAuckland 0757New ZealandTel: + 649 259 1105Fax: + 649 276 9582Email: [email protected]: www.prestigeappliances.co.nz_________________________________

ThailandVerasu Group Co., Ltd83/7 Wireless RoadLumpini PatumwanBangkok 10330ThailandTel: + 662 254 8100 thru 8Fax: + 662 253 1574Email: [email protected]: www.verasu.com

Asia PacificDistributors

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t

w w w . d e d i e t r i c h . c o m . s g

SETTING NEW VALUES

PRODUCED BY SINGAPORE TATLER SPECIAL PROJECTS ON BEHALF OF DE DIETRICH

GuntherHubrechsen

Yoshiyuki Nobukawa Yong Bing Ngen Julien Bompard Luca Pezzera

Sebastian GohGabriele PiegaiaMartin WooPang Kok Keong Milind Sovani

Michael MullerShawn

Armstrong Edward VoonFrédéric Colin Diego Charini